You must determine
the food safety hazards and then identify the preventive measures
the plant can then apply to control these hazards. Potential hazards
associated with a food could be biological, such as microbe, or
chemical, or they could be physical.
point (CCP) is a step, or procedure in a food process (from its
raw state through processing) at which control can be applied
and as a result a food safety hazard can be prevented, eliminated
or reduced to an acceptable level. A CCP is any biological, chemical
or physical property that may cause food to be unsafe.
A critical limit
is the maximum or minimum value to which a physical, biological,
or chemical hazard must be controlled at a critical control point
to prevent, eliminate, or reduce it to an acceptable level.
are to be taken when monitoring indicates a deviation from a critical
limit has not been met. Corrective actions are intended to ensure
that no produce injurious to health or otherwise adulterated as
a result of the deviation, enters commerce.
Regulation requires that all plants
maintain certain documents, including its hazard analysis and
written HACCP plan, records, documenting and monitoring of critical
control points, critical limits, verification activities and handling
of processing deviations.