Technical reference
The seven are applied through twelve Codex steps. must be established, working and first.
Parameters
| Hazard types | Biological, chemical, physical |
|---|---|
| Significance | Evaluated from likelihood and severity |
| Product factors | Composition, , , , process, packaging, shelf life |
| Critical limit | Measurable or observable, and |
| Verification | By someone other than the person |
| Review | Periodically and on significant change |
Records that prove it
- Team and scope
- Product description and intended use
- Confirmed flow diagram
- Hazard analysis worksheet
- Critical control point determination
- Limits and validation evidence
- Monitoring, deviation and verification records
The seven HACCP principles
Reference temperatures
Values from , a code for mass catering. Your own law or plan may set different ones.
CCP or prerequisite?
That depends on the for your process. The number, if it has one, belongs to your plan.