The primary goal was to review the Committee's November 1992 HACCP document, comparing it to current HACCP guidance prepared by the Codex Committee on Food Hygiene.
The National Advisory Committee on Microbiological Criteria for Foods (Committee) reconvened a Hazard Analysis and Critical Control Point (HACCP) Working Group in 1995.
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IMPLEMENTATION AND MAINTENANCE OF THE HACCP PLANĪPPENDIX A - Examples of common prerequisite programsĪPPENDIX B - Example of a flow diagram for the production of frozen cooked beef patties.ĪPPENDIX C - Examples of questions to be considered when conducting a hazard analysisĪPPENDIX D - Examples of how the stages of hazard analysis are used to identify and evaluate hazardsĪPPENDIX E - Example I of a CCP decision treeĪPPENDIX F - Example II of a CCP decision treeĪPPENDIX G - Examples of verification activities Describe the intended use and consumers of the foodĭevelop a flow diagram which describes the processĭetermine critical control points (CCPs) (Principle 2)Įstablish monitoring procedures (Principle 4)Įstablish corrective actions (Principle 5)Įstablish verification procedures (Principle 6)Įstablish record-keeping and documentation procedures (Principle 7)
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