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12 Cards in this Set
- Front
- Back
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Plan 1 |
Establish a HACCP PLAN |
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Plan 2 |
Describe the product |
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Plan 3 |
Identify the product's intended use |
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Plan 4 |
Draw up the product flow diagram |
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Plan 5 |
On-site confirmation on flow diagram |
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Plan 6 Principle 1 |
Identify and analyze Hazard |
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Plan 7 PRINCIPLE 2 |
Identify Critical Control Point |
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Plan 8 Principle 3 |
Establish Critical Limit which must be met at each identified CCP |
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Plan 9 Principle 4 |
Establish procedure to monitor each CCP |
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Plan 10 Principle 5 |
Establish corrective action to be taken when monitoring indicates a Critical Limit has been exceeded |
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Plan 11 Principle 6 |
Establish procedures to verify the HACCP is working |
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Plan 12 Principle 13 |
Establish effective record keeping that will document HACCP system |
