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HACCP Regulatory Process 10/11/2017HACCP REGULATORY PROCESS Objectives After completion of this module, the participant will be able to: 1. Define the term HACCP system. 2. Identify the components

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1. Identify and assess potential hazards: Begin by conducting a thorough analysis of your food production process to identify any potential hazards that may pose a risk to food safety. This includes considering biological, chemical, and physical hazards.
2. Determine critical control points (CCPs): Once you have identified the hazards, identify the critical control points in your process - the points at which you can implement controls to prevent, eliminate, or reduce these hazards. These may include steps such as cooking, cooling, or packaging.
3. Establish critical limits: Establish measurable criteria for each critical control point to ensure that the control measures are effective. These limits should be based on regulatory requirements, scientific evidence, and industry best practices.
4. Monitor and document: Continuously monitor the critical control points to ensure that the control measures are being implemented effectively. Document all monitoring activities, including measurements, observations, and corrective actions taken.
5. Establish corrective actions: Define the steps that need to be taken if a deviation from the established critical limits occurs. These corrective actions should address the cause of the deviation, prevent the affected product from reaching the consumer, and bring the process back into control.
6. Verify and validate: Regularly verify that the HACCP system is functioning correctly by reviewing records, conducting internal audits, and performing periodic testing. Additionally, validate the HACCP plan to ensure its effectiveness in controlling the identified hazards.
7. Recordkeeping: Maintain accurate and up-to-date records of all HACCP-related activities, including hazard analysis, critical control point monitoring, corrective actions, and verification procedures. These records serve as evidence of your compliance with the HACCP regulatory process.

Who needs HACCP regulatory process?

1. Food manufacturers: HACCP is particularly crucial for food manufacturers who produce high-risk products or are involved in complex processes. It helps ensure the safety of their products and prevents foodborne illnesses.
2. Foodservice establishments: Restaurants, hotels, catering companies, and other foodservice establishments must implement the HACCP regulatory process to maintain food safety, protect their customers, and comply with regulations.
3. Food retailers: Grocery stores, supermarkets, and other food retail establishments need to have HACCP systems in place to ensure the safety and quality of the food products they sell and to meet regulatory requirements.
4. Food importers and exporters: Businesses involved in importing or exporting food products must adhere to HACCP guidelines to comply with international food safety standards and ensure the safety of the products being traded.
5. Regulatory agencies: Government agencies responsible for ensuring food safety and quality, such as the FDA in the United States, require the implementation of HACCP by food businesses to protect public health and enforce regulations.

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