7

Principle
s of
HACCP
and how
they help
your
business
8/22/2016

Compass Assurance Services Pty Ltd | 1300 495 855 | compassassurance.com.au

Thinking about HACCP

Certification?
Not sure what it would do for you?
Learn the 7 HACCP principles and
how they assist your
business.

8/22/2016

HACCP Principle 1:

Hazard

Analysis
Conduct a hazard
analysis
Used to identify potential
hazards that may be
reasonably expected to
occur at each process step.
Also included:
Allergen cross
contamination risk
Regulatory / legal and
quality hazards and issues

TYPES OF
HAZARDS
allergen

chemical

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microbiolog
ical

physical

HACCP Principle 1:

Hazard

Analysis
The likely occurrence of
hazards and severity /
consequence of their adverse
health effects or effect on
product quality or regulatory
compliance

Qualitative and/or
quantitative evaluation of
the presence of hazards

The HA includes:

Survival or multiplication of
micro-organisms

Production, persistence or
cross contamination of toxins,
chemicals or physical agents

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HACCP Principle 2:

Determination

of CCPs
Hazards at each process step are given
a Risk Rating. It needs to be determined
which control point they occur at:

Steps that are not a CCP / QCP or RCP but still need to be controlled are control points
(CP) and are to be controlled through the established Food Safety & Quality Program.

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HACCP Principle 3:

CCP Critical

Limits
Critical Limits
separate acceptability
from unacceptability.
CCPs are based on:
Established food
safety principles or
published research
Legislative
requirements
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HACCP Principle 3:

CCP Critical

Limits

CCPs shall be measurable/quantitative.

Where possible, Action Limits shall be
set allowing sufficient time for
corrective actions before CCP critical
limits are breached.
The accuracy / precision / tolerance of
monitoring equipment shall be taken
into account when setting critical limits
and action limits.
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HACCP Principle 4:

CCP

Monitoring
Establish a system to monitor control of
the CCP.
Monitoring procedures are the planned
sequence of observations or
measurements of CCP control
measures.

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HACCP Principle 4:

CCP

Monitoring
Monitoring
systems detect
loss of control at
the CCP, and
provide
information in time
for corrective
action to regain
control of the
process.

This identifies,
segregates and rejects
products before theyre
dispatched.
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HACCP Principle 4:

CCP

Monitoring

The documented monitoring system

for each CCP shall define:
Responsibility: job title of who will do the
monitoring
Frequency: continuous or a frequency sufficient
to ensure that the CCP is under control
Method: detailed specification or procedure
Records to be kept: include action limits and
critical limits, result of monitoring activity,
signature of responsible person and verification
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Compass Assurance Services Pty Ltd | 1300 495 855 | compassassurance.com.au
countersignature.

HACCP Principle 5:

Corrective

Actions
Establish the corrective
action to be taken when
monitoring indicates that a
particular CCP is not under
control.
As with any control process,
corrective actions need to
be taken when monitoring
indicates a trend towards
loss of control (action limits
breached) or a breach of
CCP critical limits.
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HACCP Principle 5:

Corrective

Actions
The corrective actions will differ slightly depending on which limit is
breached.
Where Action limits are breached corrective actions should include:
Immediate action to re-establish control before the deviation leads to a CCP
breach
Responsibility for the corrective action
Where Critical limits are breached corrective actions should include:
Immediate action to re-establish control
Identification of all product produced since critical limit was breached
(since last in control monitoring result)
Disposition of affected product
Responsibility for the corrective action

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HACCP Principle 6:

HACCP Plan

Verification

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HACCP Principle 7:
Documentation and Record Keeping
Establish documentation concerning all procedures and records
appropriate to these principles and their application.
It is important to be able to demonstrate that the principles of
HACCP have been correctly applied and this is done through
documentation and record keeping. These records should
include:

The HACCP Plan, Objectives, Scope, Regulatory & Customer

Requirements
HACCP Development Team Meeting Minutes
Finished Product Descriptions
Process Flow Diagrams
Hazard Analysis
CCP Determination and Validation
Critical Limit / Action Limit Determination
CCP Monitoring Procedures and Corrective Action Procedures
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HACCP Principle 7:
Documentation and Record Keeping
Documentation should also exist to demonstrate that the HACCP Plan
has been effectively managed and implemented. This should include:

CCP Monitoring Records

Corrective Action Records

HACCP Training records and

competency assessments for
operators, supervisors and managers

Evidence of HACCP management

including:

Verification Schedule and Records

Team Meeting Minutes

Modification records
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Where to from here?

If you would like more information on HACCP
you can download the free checklist here:
http://compassassurance.com.au/haccp-self-assessment-checklist/

Visit www.compassassurance.com.au to:

Contact us for more information 1300 495 855

Download our free checklists from the website

Request a Quick Quote

8/22/2016

THANK YOU

8/22/2016