ISO 22000, HACCP, Consultants, Webinars, Registrars

Monday, May 29, 2006


7.6.1 HACCP Plan

The HACCP plan must be documented and include the following for each critical control point:
- food safety hazards to be controlled at the critical control point
- control measures
- critical limits
- monitoring procedures
- corrections and corrective actions to be taken if critical limits are exceeded
- responsibilities and authorities
- records of monitoring

The following sequence of 12 steps represents the approach recommended by CFIA for the development of a HACCP plan. It is suggested that HACCP/FSEP courses should follow this logic sequence and include a discussion of each of the steps and principles. This logic sequence has been agreed to at the international level by a HACCP working group of Codex Alimentarius (WHO/FAO). The seven basic principles of HACCP are indicated in the brackets.
Although a HACCP course should discuss all the steps of the logic sequence, particular attention should be given to the following steps:
- Assembling the HACCP Team;
- Hazard Analysis;
- Critical Control Point Determination; and
- Elaboration of the HACCP plan per se.

Assemble the HACCP Team: The development of a successful HACCP system depends on the participation of a number of key individuals at the plant level and external experts if necessary. HACCP/FSEP courses should include a discussion of who should participate in the development of the HACCP system and emphasize the importance of management commitment from all levels. Teams should be multi-disciplinary.

Hazard Analysis: Hazard analysis is one of the most important steps in developing a HACCP plan. A wrong or faulty hazard analysis will significantly jeopardize the effectiveness of the HACCP plan. Courses should include a detailed discussion of the types of hazards (biological, chemical and physical) as well as a thorough description of how to conduct a hazard analysis. The course should include discussions of how to review the incoming material and ingredients for hazards as well as the evaluation of in-plant operations for hazards. Reference should be made to sources of information on hazards such as reference databases, scientific and food journals as well as other publications.

CCP Determination: The proper identification of Critical Control Points is critical to the ultimate effectiveness of a HACCP plan. HACCP/FSEP courses need to include a detailed description of the CCP identification process including common CCPs such as cooking. As part of the Critical Control Points determination, the CFIA process recommends the use of a decision tree.

Elaboration of the HACCP Plan: This final step in the development of a HACCP plan consists in describing the parameters required for each CCP. These parameters ensure that each CCP is controlled and that records exist to attest to it.

Use of Forms: In order to facilitate the logical sequence of developing a HACCP plan, CFIA has developed a series of forms. The forms proceed through the recommended steps leading to the development of a detailed plan.

Generic Models

Implementation and Maintenance of HACCP Plans: In addition to the principles of HACCP and the use of generic models to develop in-plant HACCP plans, industry processors will require information and guidance on how to successfully implement a HACCP plan and maintain it over a long term basis.

Course Examinations and Certificates: It is recommended that course participants undertake an examination or testing procedure on a voluntary basis. It is not considered mandatory that all participants are examined, however, it is recommended that such an opportunity be designed along with the course. It is also strongly recommended that course participants receive a «Certificate of Participation» for attending the course. If they undertake a formal examination process then they should be provided with a «Certificate of Successful Completion». These certificates may be included in the employee's training file upon returning to his/her working site.

Thursday, May 25, 2006


7.6.2 Identification of Critical Control Points

For each hazard that is to be controlled by the HACCP plan, the critical control points must be identified for the control measures identified.

HACCP is designed to prevent, reduce or eliminate potential biological, chemical and physical food safety hazards, including those caused by cross-contamination.

During the development of a HACCP system, potential hazards are identified and control measures are implemented at specific points in the manufacturing process.

- Provides a more systematic approach to ensuring food safety than traditional inspection procedures
- Places more responsibility for ensuring food safety on the food manufacturer than traditional inspection programs
- Is based on science, rather than simply past experience or subjective judgment
- Focuses on preventing problems before they occur, rather than trying to detect failures through end-product testing.

HACCP is internationally recognized as the primary means for enhancing food safety throughout the food chain, and is increasingly being used around the world.

Tuesday, May 23, 2006


7.6.3 Determination of critical limits for critical control points

Critical limits must be determined for the monitoring of critical control points.

Critical limits must be established to ensure that the identified acceptable level of the food safety hazard in the end product is not exceeded.

Rationale for critical limits must be documented.

Critical limits based on subjective data such as:
- visual inspection of food product
- process
- food handling

must be supported by instructions of specifications and/or education and training.

Monday, May 22, 2006


7.6.4 System for the monitoring of critical control points

Monitoring systems are established for each critical control point so that the critical control point demonstrate control. The monitoring systems include scheduled measurements or observations relative to the critical limits.

A monitoring system must consist of relevant PROCEDURES, instructions and records that include:
- measurements or observations that provide results within an adequate time frame
- required monitoring devices
- applicable calibration methods
- monitoring frequency
- responsibility and authority related to monitoring and evaluation of monitoring results
- record requirements and methods

Monitoring methods and frequency are capable of determining when the critical limits have been exceeded in time for the product to be isolated before it is used or consumed.

Wednesday, May 17, 2006


7.6.5 Actions when monitoring results exceed critical limits

The HACCP plan must specify the planned corrections and corrective actions to be taken when critical limits are exceeded. Actions must ensure the cause of nonconformity is identified, the the parameter controlled at the crical control point is brought back under control, and the recurrence is prevented.

PROCEDURES must be established and maintained for the appropriate handling of potentially unsafe products to ensure that they are not released until they have been evaluated.

Food safety test laboratories refer to

Tuesday, May 16, 2006


7.7 Updating of preliminary information and documents specifying the Prerequisite Programmes and the HACCP plan

After Prerequisite Programmes and HACCP plans have been established, the food organization must update the following information when necessary:

- product characteristics
- intended use
- flow diagrams
- process steps
- control measures

HACCP plans and PROCEDURES specifying Prerequisite Programmes are amended when necessary.

Friday, May 05, 2006


7.8 Verification planning

Verification planning defines the purpose, methods, frequencies and responsibilities for the verificaiton activities. The verification activities confirm that:
- prerequisite programmes are implemented
- input to the hazard analysis is continuously updated
- operational prequisite programmes and HACCP plans are implemented and effective
- hazard levels are within identified acceptable levels
- PROCEDURES required by the organization are implemented and effective

The output of planning is suitable to the food organization.

Verification results are recorded and communicated to the food safety team. Verification results must be provided to enable analysis of verification activity results.

When verification is based on testing of end product samples and these samples show nonconformity with the acceptable level of food safety hazard, the affected lots of product are handled as potentially unsafe.

Information on the testing standard ISO 17025 is found at

Thursday, May 04, 2006


7.9 Traceability system

The food organization must establish and apply a traceability system that identifies product lots and how they link to raw materials, processing and delivery records.

The traceability system shall be able to identify incoming material from suppliers and the distribution of the end product.

Records of traceability are maintained for a defined period to allow system assessment to enable handling of potentially unsafe products and in the event of product withdrawal. Records comply to statutory and regulatory requirements and customer requirements and may include lot identification.

Monday, May 01, 2006


7.10.1 Corrections

The food organization ensures that when critical limits for Critical Control Points (CCP) are exceeded that products affected are identified and controlled. That is not used or released.

DOCUMENTED PROCEDURE is established and maintained outlining:
- identification and assessment of affected end products to determine their proper handling
- review of the corrections

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