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CODEX Alimentarius Food Hazard Principles

CODEX Alimentarius prescribes 7 Hazard Analysis and Critical Control Point (HACCP) principles. Principle 1 is to prepare a flow diagram of the steps in the process then conduct a hazard analysis by identifying potential hazards.

Principle 2 is to identify the Critical Control Points in the process using the decision tree. Principle 3 is to establish critical limits, which must be met to ensure each Critical Control Point is under control. Principle 4
is to establish a monitoring system to ensure control of the Critical Control Point. Principle 5 is to establish the corrective action to be taken when monitoring indicates that a particular Critical Control Point is moving out of control. Principle 6 is to establish appropriate documentation and finally Principle 7 is to verify that the HACCP system is working effectively.

February 2nd, 2010

Posted by admin in Food and Beverages | No Comments »