Now that we have discussed safe product design, we are ready to look at how to carry out the HACCP Study. In this chapter we will be identifying the potential hazards associated with products during processing and exploring the options for their control. In doing this, we will be looking at a number of useful techniques, such as brainstorming and the use of hazard analysis charts, which will help the HACCP Team to structure their approach. We will then move on to the identification of CCPs and start to build up the information required in the HACCP Plan — critical limits, monitoring procedures, corrective action and responsibility. This covers the requirements of HACCP Principles 1–5. We will continue to use the fictitious example product, chocolate-chip ice-cream, and will look at the construction of a modular HACCP Plan for an ice-cream manufacturing business.
KeywordsControl Measure Hazard Analysis Corrective Action Critical Limit Metal Detector
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