There
is Seven Principles of Hazard Analysis Critical Control Points are-
Principle-1- Conduct
a Hazard Analysis: The
First Principle of HACCP Defines to Create HACCP Plan to conduct a thorough
analysis of risks in your manufacturing process
Principle-2- Identify
the Critical Control Points: The Second Principle of HACCP Plan
defined the control measures which are needed is one of the most important
steps of the HACCP process.
Integrated
Food Safety Software helps you:
·
Use
a simple decision tree that tells you whether or not a control point is a CCP.
·
Identify
existing risk mitigation practices by giving you a comprehensive, detailed view
of processes, hazards and controls already in place.
·
Verify
proposed controls sufficiently reduce risk by measuring residual risk
associated with implementing the control.
Principle-3-
Establish Critical Limits for Each CCP: Critical limits are scientifically based
threshold values for biological, chemical or physical parameters (such as
temperature, humidity or pH) that reduce the risk of foodborne illness.
A
comprehensive FSMS helps you fulfill HACCP requirements around critical limits
by enabling you to:
·
Link critical
limits
to regulations, standards or other scientific results.
·
Centralize
process documents
that clearly outline critical limits within a secure, permissions-based
Document Control system.
·
Automate routing
of planning documents
for streamlined collaboration within teams.
Principle 4:
Establish Monitoring Procedures: Having well-defined monitoring
procedures ensures that your production methods actually keep process
parameters within critical limits.
An
automated FSMS allows you to:
·
Centralize monitoring procedures in your Document
Control system, providing a comprehensive resource for established processes
and protocols.
·
Create workflows and assign action items to individuals
to ensure that monitoring procedures are followed.
·
Incorporate monitoring procedures into Employee
Training to
ensure protocols are reflected in training materials, and that any changes also
involve updates to training requirements.
·
Link production systems with FSMS dashboards to automate
monitoring and reduce human error.
Principle
5: Establish Corrective Actions
Because nothing ever goes exactly as
planned, HACCP requires you to have Corrective Action procedures that minimize
the risk of repeat occurrences.
An FSMS with an automated Corrective Action system is critical here,
helping you:
·
Automate routing
of corrective action requests through review, root cause analysis,
action taken and verification. Dashboard alerts and escalation rules for when
tasks are overdue ensure critical items don’t fall through the cracks.
·
Create
corrective action templates that standardize how you handle different types of
deviations from established critical limits.
·
Determine
whether the corrective action reduced risk using a residual risk assessment
as a verification step.
·
Maintain
a detailed record of corrective action and risk management activities.
Principle 6:
Establish Verification Procedures: An effective HACCP requires frequent
review and verification that what’s happening in your plant is going according
to plan.
An FSMS supports
the verification process by enabling you to:
·
Create a
verification schedule that outlines verification activities and their
frequency, plus who’s responsible for managing and reviewing the verification.
·
Centralize all
records
related to initial verification, including scientific studies and expert input
as well as in-plant observations and measurements.
·
Integrate your
audit program
with HACCP documentation to monitor how established procedures are actually
being put into practice by employees.
·
Link your
Corrective Action system to verification activities so you can make
adjustments as needed while ensuring problems aren’t allowed to persist.
Principle 7:
Establish Recordkeeping Procedures: HACCP requires
companies to maintain records of key plan elements such as:
·
Hazard
analysis summary and rationale behind hazards and controls.
·
The
HACCP plan itself, including team members involved and a verified flow diagram.
·
An
HACCP summary table with information on how you’ve implemented all of the 7
steps.
User questions & answers