7 princples of haccp

Compass Assurance Services Pty Ltd | 1300 495 855 | compassassurance.com.au
7
Principles
of HACCP
and how they
help your
business

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

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
microbiologic
al
physicalchemical
allergen
TYPES OF
HAZARDS

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
Survival or multiplication of micro-
organisms
Production, persistence or cross
contamination of toxins,
chemicals or physical agents
The HA includes:

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.
Critical
Control
Point
• CCP
Quality
Control
Point
• QCP
Regulatory
Control
Point
• RCP
Control
Point
• CP

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

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.

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.

This identifies, segregates
and rejects products before
they’re dispatched.
Monitoring systems
detect loss of control
at the CCP, and
provide information in
time for corrective
action to regain
control of the
process.

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 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.

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

HACCP Principle 6: HACCP Plan
Verification
As corrective actions are implemented
it’s important that they’re
verified. Verification that the HACCP
system is working includes:
Microbiological
and chemical
testing (where
applicable) to
confirm CCPs,
QCPs and RCPs
are in control
Shelf-life
validations
covering both
microbiological
and sensory
testing (where
applicable)
Physical
assessments of
products against
specifications.
Reviewing
internal incidents,
non-conforming
product records,
customer
complaints,
withdrawals or
recalls relating to
food safety,
quality or legality
Internal audits of
CCP monitoring
and corrective
action records

HACCP Principle 7: Documentation
and Record Keeping
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
Establish documentation concerning all procedures and records appropriate to
these principles and their application.

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

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

7 princples of haccp

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7 princples of haccp