HACCP: Hazard Analysis Critical Control Point, method and principles of food safety management
10. Establish corrective actions (PRINCIPLE 5)
Specific corrective actions must be developed for each CCP in the HACCP system in order to deal with deviations when they occur.
The actions must ensure that the CCP has been brought under control. Actions taken must also include proper disposition of the affected product. Deviation and product disposition procedures must be documented in the HACCP record keeping.
11. Establish verification procedures (PRINCIPLE 6)
Establish procedures for verification. Verification and auditing methods, procedures and tests, including random sampling and analysis, can be used to determine if the HACCP system is working correctly.
The frequency of verification should be sufficient to confirm that the HACCP system is working effectively. Verification should be carried out by someone other than the person who is responsible for performing the monitoring and corrective actions.
Where certain verification activities cannot be performed in house, verification should be performed on behalf of the business by external experts or qualified third parties.
Examples of verification activities include:
Where possible, validation activities should include actions to confirm the efficacy of all elements of the HACCP system.
12. Establish Documentation and Record keeping (PRINCIPLE 7)
Efficient and accurate record keeping is essential to the application of a HACCP system.
HACCP procedures should be documented. Documentation and record keeping should be appropriate to the nature and size of the operation and sufficient to assist the business to verify that the HACCP controls are in place and being maintained. Expertly developed HACCP guidance materials (e.g. sector-specific HACCP guides) may be utilised as part of the documentation, provided that those materials reflect the specific food operations of the business.
Documentation examples are:
Record examples are:
A simple record-keeping system can be effective and easily communicated to employees. It may be integrated into existing operations and may use existing paperwork, such as delivery invoices and checklists to record, for example, product temperatures.