223556
Description
Mind Map by iwonkaczerniak, updated more than 1 year ago
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Created by iwonkaczerniak
over 11 years ago
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HACCP
- 5. Corrective actions
- they have to be taken when monitoring shows the required critical limits have not been met
- they have to be taken when monitoring shows the required critical limits have not been met
- 1. Hazard Analysis
- determines food safety
hazards, identifies the
preventing measures
- determines food safety
hazards, identifies the
preventing measures
- 2. Critical Control Points
- is a procedure of preventing,
eliminating or reducing to a safe
level any biological, chemical or physical hazards
- is a procedure of preventing,
eliminating or reducing to a safe
level any biological, chemical or physical hazards
- 4. Monitoring
- establishing procedures to monitor
the control points
- establishing procedures to monitor
the control points
- 3. Critical limits
- Is maximum or minimum
critical level which has to be
controlled
- Is maximum or minimum
critical level which has to be
controlled
- 6. Documentation
- keep important documents and
records eg. CCP , reviews of
HACCP plans
- keep important documents and
records eg. CCP , reviews of
HACCP plans
- 7. Verification
- procedures which confirm that the HACCP is working properly
- procedures which confirm that the HACCP is working properly
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