Critical Control Point Paper

Whatever parts of the process needs to be improved can be improved and it also paves the way for the second principle whereby the critical control points are determined. Within this step all critical points within the operation must be controlled, are identified (Principles of HACCP, 2016). Any step at which control can be applied and is crucial to prevent a food safety hazard to an acceptable level is a critical control point. Any potential hazard which may cause an illness or injury due to the lack of the control required must be dealt with in this step. Some examples of critical control points include thermal processing, chilling, testing ingredients for chemical residues and product formulation control (Center, Safety, & Nutrition, 2014). …show more content…
Monitoring provides management or control in food safety. It also allows a record to be kept to allow verification (Principles of HACCP, 2016). The fifth principle establishes the corrective action to be taken when monitoring indicates that a critical control point which is not under control. When monitoring indicates that a critical control point is out of control corrective actions must be established. These corrective measures should include the following a) determine and correct the cause of non-compliance; (b) determine the disposition of non-compliant product and (c) record the corrective actions that has been taken (Center, Safety, & Nutrition, 2014). The sixth principle states that the verification procedures must be confirmed to ensure the HACCP system is working effectively. Lastly the seventh principle establishes record-keeping and documentation procedures. HACCP, records must be kept to ensure the effectiveness and efficiency of the entire HACCP process to ensure continued success (Center, Safety, & Nutrition,