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Development and Implementation of HACCP and Prerequisite Ag Purdue Form
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What is the purpose of HACCP programs?
HACCP is a food safety system designed to identify and control hazards * that may occur in the food production process. The HACCP approach focuses on preventing potential problems that are critical to food safety known as 'critical control points' (CCP) through monitoring and controlling each step of the process. -
What are the prerequisites for HACCP?
The HACCP Prerequisite Requirements Include: Premises and equipment well design, constructed and maintained. Good manufacturing practices. Effective cleaning and disinfection. Analytical control programs. -
What are the 7 steps of HACCP implementation?
Formal HACCP Seven Steps Conduct a hazardous analysis. ... Determine Critical Control Points (CCP's) ... Establish Critical Limits. ... Establish Monitoring Procedures. ... Establish Corrective Actions. ... Establish verification procedures. ... Establish record-keeping and documentation procedures. -
What should be developed before implementing the HACCP plan?
A thorough hazard analysis is the key to preparing an effective HACCP plan. If the hazard analysis is not done correctly and the hazards warranting control within the HACCP system are not identified, the plan will not be effective regardless of how well it is followed. -
How was HACCP developed?
HACCP originated in the 1960's, when the National Aeronautics and Space Administration (NASA), the Pillsbury Company, and the U.S. Army Laboratories collaborated together to provide safe food for upcoming space expeditions. -
What is the step in developing a HACCP plan?
An HACCP (Hazard Analysis and Critical Control Points) food safety plan is implemented by first conducting a hazard analysis, which will identify any potential food safety hazards. Once the hazards have been identified, the HACCP team can develop a plan to control these hazards. -
What is the development of the HACCP plan?
Seven basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation. -
What is the development of HACCP program?
In developing a HACCP plan, five tasks need to be accomplished. These are assembling the HACCP team, describing the food and its distribution, describing the intended use and consumers of the food, developing a flow diagram which describes the process, and verifying the flow diagram.
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