ISO 22000

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.

iso 22000