HACCP Set-Up & HACCP Validation

Comprehensive HACCP Program Write-Up: ASI can come into your facility and work side-by-side with you to write up your comprehensive HACCP Program. You know your facility and product lines, ASI knows HACCP. Validate your Current HACCP Plan: ASI will determine if the current HACCP Program is adequately designed to control unidentified hazards in order to produce a safe product. Verify Your Written HACCP Plan: Is your HACCP Plan working? A verified written HACCP Program is the foundation for any one of the GFSI Benchmarked Standards audits. ASI’s HACCP experts can be the outside eyes to determine if your HACCP Plan is working. Present a Principles of HACCP Seminar: ASI can come onsite to your facility and teach your staff the Principles of HACCP or the Principles of HACCP/Codex. During this seminar we will also teach the step-by-step procedures of writing a HACCP Program and can even work with you to write your customized HACCP Program.

Control (verb): To take all necessary actions to ensure and maintain compliance with criteria established in the HACCP plan.

Control (noun):
 The state wherein correct procedures are being followed and criteria are being met.Control measure: Any action and activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level.Corrective action: Any action to be taken when the results of monitoring at the CCP indicate a loss of control.

Critical Control Point (CCP):
 A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.Critical limit: A criterion which separates acceptability from unacceptability.

 Failure to meet a critical limit.

Flow diagram:
 A systematic representation of the sequence of steps or operations used in the production or manufacture of a particular food item.

 A system which identifies, evaluates, and controls hazards which are significant for food safety.

HACCP plan:
 A document prepared in accordance with the principles of HACCP to ensure control of hazards which are significant for food safety in the segment of the food chain under consideration.

 A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect.

Hazard analysis:
 The process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant for food safety and therefore should be addressed in the HACCP plan.

 The act of conducting a planned sequence of observations or measurements of control parameters to assess whether a CCP is under control.

 A point, procedure, operation or stage in the food chain including raw materials, from primary production to final consumption.

Obtaining evidence that the elements of the HACCP plan are effective.

 The application of methods, procedures, tests and other evaluations, in addition to monitoring to determine compliance with the HACCP plan.  These definitions would apply to NACMCF or Codex HACCP. Send Me Information on HACCP

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