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RECOGNITION CRITERIA FOR HACCP IMPLEMENTATION AND CERTIFICATION AGENCIES Agricultural and Processed Food Products Export Development Authority (Ministry of Commerce & Industry) 3rd Floor, NUI Building,

How to fill out recognition criteria for haccp

How to fill out recognition criteria for HACCP:

1. Identify the specific hazards: Begin by identifying all potential hazards that could occur in the food production process. These hazards may include biological, chemical, or physical contaminants.
2. Determine critical control points (CCPs): Once the hazards are identified, determine the critical control points in the production process. These are the points where control measures can be applied to prevent, eliminate, or reduce the hazards to an acceptable level.
3. Establish critical limits: Set specific criteria for each critical control point that must be met to ensure food safety. These limits may include temperature, time, pH level, or other measurable factors.
4. Develop monitoring procedures: Determine how each critical control point will be monitored to ensure that the established critical limits are being met. This may involve regular testing, visual inspections, or other methods of monitoring.
5. Implement corrective actions: Establish procedures for taking corrective actions if a deviation from the critical limits is identified during monitoring. These actions should effectively address the deviation and prevent the release of unsafe food products.
6. Recordkeeping: Document all aspects of the HACCP plan, including hazards identified, critical control points, critical limits, monitoring procedures, and corrective actions. This documentation is essential for demonstrating compliance with HACCP principles.
7. Review and update: Regularly review and update the HACCP plan to account for changes in the production process, new hazards, or improvements in control measures. This ensures that the plan remains current and effective in ensuring food safety.

Who needs recognition criteria for HACCP:

1. Food manufacturers: Any company involved in the production and processing of food products needs recognition criteria for HACCP. This includes large-scale manufacturers as well as small-scale producers.
2. Food service establishments: Restaurants, cafes, hotels, and other food service establishments also require recognition criteria for HACCP. This ensures that food is safely prepared, stored, and served to customers.
3. Retailers: Grocery stores, supermarkets, and other retail establishments that sell food products must have recognition criteria for HACCP to ensure that the food they sell is safe for consumption.
4. Regulatory bodies: Government agencies responsible for food safety regulations and inspections also need recognition criteria for HACCP. These criteria help them assess compliance and ensure that food businesses are operating in accordance with food safety standards.
5. Consumers: While not directly involved in the implementation of recognition criteria for HACCP, consumers benefit from these criteria. The HACCP system helps to ensure that the food they purchase and consume is safe and free from hazards.

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What is recognition criteria for haccp?

The recognition criteria for HACCP include conducting hazard analysis, determining critical control points, establishing critical limits, implementing monitoring procedures, corrective actions, verification, and record-keeping.

Who is required to file recognition criteria for haccp?

Food facilities, processors, manufacturers, and distributors are required to file recognition criteria for HACCP.

How to fill out recognition criteria for haccp?

Recognition criteria for HACCP can be filled out by conducting a thorough hazard analysis, identifying critical control points, setting critical limits, establishing monitoring procedures, defining corrective actions, conducting verification, and maintaining records.

What is the purpose of recognition criteria for haccp?

The purpose of recognition criteria for HACCP is to ensure the safety of food products by identifying and controlling potential hazards in the food production process.

What information must be reported on recognition criteria for haccp?

The information that must be reported on recognition criteria for HACCP includes hazard analysis, critical control points, critical limits, monitoring procedures, corrective actions, verification activities, and record-keeping practices.