HACCP Implementation Checklist for Food Manufacturing Units

The 7 Core Principles of HACCP

Hazard Analysis Critical Control Point (HACCP) is a systematic preventive approach to food safety. It addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.

Step-by-Step Implementation

1. Conduct a Hazard Analysis: Determine hazards associated with production at all stages.
2. Identify Critical Control Points (CCPs): Points in production where control can be applied to eliminate or reduce hazards.
3. Establish Critical Limits: Set maximum or minimum values for parameters like temperature and time.
4. Establish Monitoring Procedures: Planned sequences of observations or measurements.
5. Establish Corrective Actions: Actions taken when monitoring indicates a deviation from a critical limit.
6. Establish Verification Procedures: Confirm that the HACCP system is operating effectively.
7. Establish Record-Keeping Procedures: Document control logs, CCP records, and calibration reports.

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