The PRINCIPLES OF THE HACCP
The HACCP is a method comprising 7 principles, applicable in 12 stages. By combining plan HACCP and continuous improvement, the HACCP can be also called HACCP System.
- To constitute team HACCP (Stage 1)
- To describe the product and to determine its envisaged use (Stages 2 and 3)
- To establish a diagram of the operations and to on the spot confirm it (Stages 4 and 5)
- To enumerate all the potential dangers associated with each stage, to lead an analysis of the dangers (Principle 1) and to define measurements to control the dangers thus identified (Stage 6)
- To determine the critical points for the control (Stage 7 - Principle 2)
- To fix the critical points for each critical point for the control (Stage 8 - Principle 3)
- To set up a monitoring system of each critical point for the control (Stage 9 - Principle 4)
- Of fixing corrective actions (Stage 10 - Principle 5)
- To establish procedures of checking (Stage 11 - Principle 6)
- To establish a system of documentation and recording (Stage 12 - Principle 7)
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