: International Food Legislation And Quality Management
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HACCP (hazard analysis critical control point)
� internationally recognized system to ensure the production of safe foods
� Part of the HACCP system that consists of PRP (for the entire establishment) and the HACCP plan (applies to the food that is processed)
� HACCP = seven principles that identify, evaluate and control hazards that are significant for food safety
� analysing hazards = collecting and evaluating information about hazards and what conditions could lead to one => decision which have to be controlled in HACCP

1. assemble HACCP team (commitment of management)
2. describe product
3. identify intended use
4. construct/ elaborate flow diagram
5. on-site confirmation of flow-diagram
6. conduct a hazard analysis (from raw material to product consumption)
7. determine/ identify CCP�s
8. establish critical limits for each CCP
9. establish a monitoring system for each CCP
10. establish corrective actions
11. establish verification procedures (and audits) [is the plan effective? Is he implemented like he should? Also be verified after "starting" it]
12. establish documentation and record keeping
� Training
� documentation of HACCP system (quality manual, procedures, instructions, forms)
� &nbsplast seven are the seven principles)
� &nbsp...) = ergänzungen

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