HACCP: Hazard Analysis Critical Control Point, method and principles of food safety management
4. Construct flow diagram
The flow diagram should be constructed by the HACCP team (see also "assemble HACCP team" above). The flow diagram should cover all steps in the operation for a specific product.
The same flow diagram may be used for a number of products that are manufactured using similar processing steps. When applying HACCP to a given operation, consideration should be given to steps preceding and following the specified operation.
5. On-site confirmation of flow diagram
Steps must be taken to confirm the processing operation against the flow diagram during all stages and hours of operation and amend the flow diagram where appropriate.
The confirmation of the flow diagram should be performed by a person or persons with sufficient knowledge of the processing operation.
6. List all potential hazards associated with each step, conduct a hazard analysis, and consider any measures to control identified hazards (Principle 1)
The HACCP team (see "assemble HACCP team" above) should list all of the hazards that may be reasonably expected to occur at each step according to the scope from primary production, processing, manufacture, and distribution until the point of consumption.
The HACCP team should next conduct a hazard analysis to identify for the HACCP plan, which hazards are of such a nature that their elimination or reduction to acceptable levels is essential to the production of a safe food.
In conducting the hazard analysis, wherever possible the following should be included:
Consideration should be given to what control measures, if any exist, can be applied to each hazard. More than one control measure may be required to control a specific hazard(s) and more than one hazard may be controlled by a specified control measure.