Step 1: Conduct Hazard Analysis
- Identify all potential biological, chemical, and physical hazards
- Evaluate the likelihood and severity of each hazard
- List all processing steps where hazards could occur
Step 2: Identify Critical Control Points (CCPs)
- Determine where hazards can be prevented, eliminated, or reduced
- Classify steps as CCPs using a decision tree approach
- Document all identified CCPs in the HACCP plan
Step 3: Establish Critical Limits
- Define acceptable ranges for time, temperature, pH, etc.
- Base limits on regulatory or scientific guidance
- Document monitoring methods and critical limits clearly
Step 4: Monitor CCPs
- Assign trained personnel for regular monitoring tasks
- Use calibrated instruments to check limits
- Record data consistently and promptly
Step 5: Establish Corrective Actions
- Define specific actions when a critical limit is exceeded
- Include product segregation and reprocessing steps
- Maintain detailed logs of actions taken
Step 6: Verify the HACCP System
- Perform regular internal audits and validations
- Review corrective actions and process documentation
- Update HACCP plan as needed based on findings
Step 7: Maintain Documentation
- Organize all hazard analyses, CCP records, and reports
- Ensure traceability and quick access for audits
- Use cloud-based systems for real-time compliance (e.g., Oxmaint)