The 7 principles of HACCP - Part two

For your establishment to follow the rules of HACCP, you can use the seven principles to get you started. Ensuring food safety is vital if you handle any type of food. My previous blog discussed the first three principles here are the rest.

• Principle 4: Establish critical control point monitoring requirements -Monitoring activities are necessary to ensure that the process is under control at each critical control point. Its frequency must be listed in the HACCP plan.
• Principle 5: Establish corrective actions - These are actions to be taken when monitoring indicates a deviation from an established critical limit.
• Principle 6: Establish procedures for ensuring the HACCP system is working as intended - Validation ensures that the plants do what they were designed to do. Verification ensures the HACCP plan is adequate, that is, working as intended. Verification procedures may include such activities as review of HACCP plans, CCP records, critical limits and microbial sampling and analysis.
• Principle 7: Establish record keeping procedures - The HACCP regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations.

Getting your HACCP procedures right is vital when you handle any type of food product. For more information on HACCP cleaning products that are manufactured by Blendwell Chemicals please visit www.blendwell.co.za/Food_Industry_Cleaning_Products. Are you using the HACCP system yet? Let us know.