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Annex5HACCP Guidelines1. 2. 3. 4. 5. 6.INTRODUCTION HACCP PRINCIPLES SUMMARY ACKNOWLEDGMENTS BIBLIOGRAPHY OTHER SOURCES OF HACCP INFORMATION1. Introduction acronym HACCP stands for Hazard Analysis
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01
Identify potential food safety hazards in your process.
02
Determine critical control points (CCPs) where control measures can be implemented to prevent or eliminate the identified hazards.
03
Establish critical limits for each CCP to ensure the hazards are controlled.
04
Implement monitoring procedures to ensure the CCPs are being controlled within the critical limits.
05
Establish corrective actions to be taken if the critical limits are not met.
06
Set up verification procedures to confirm that the HACCP plan is being properly implemented.
07
Keep detailed records of all HACCP activities to demonstrate compliance with food safety regulations.

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