Table of Contents

* This study guide was updated on 29 Aug, 2009.

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SAMPLE TEXT on Prerequisite programs

Prerequisite programs for HACCP comprise universal procedures for controlling the operational conditions within a food establishment. They promote environmental conditions that are favorable to the production of safe food. You may begin by reviewing your company's existing programs with the goal of determining whether they can meet all prerequisite program requirements and whether they include all the necessary controls and documentation. Once your prerequisite programs have been developed and implemented, your establishment may perform an internal audit (that is, a form of self-evaluation) of the prerequisite programs. During the self-evaluation, you may note any deficiencies you observe, and then arrange to correct these immediately and to implement preventive measures.

Important: The regulator would be in a position to determine if the PPs developed by the plant adequately address food safety issues. The regulator should also determine if PPs are implemented, monitored and verified by the plant.

If a deficiency cannot be corrected immediately, you may want to develop written action plans accordingly. The short-term action plan must include the establishment of a CCP or monitoring and verification procedures for ensuring that the short-term corrective actions are implemented effectively. Once your plant has implemented long-term action plans and verified that they are effective, you may remove the short-term CCPs or monitoring and verification procedures.

SAMPLE TEXT on Hazard Analysis

Hazards (including biological, chemical, and physical hazards) refer to those conditions capable of posing an unacceptable health risk to the consumer. The purpose of hazard analysis is to develop a list of hazards which are of such significance that they are reasonably likely to cause injury or illness if not effectively controlled. Hazards that are not reasonably likely to occur should not receive attention in a HACCP plan.

Important: Keep in mind, a thorough hazard analysis is the key to preparing an effective HACCP plan. The hazard analysis and identification of associated control measures would provide a basis for determining CCPs in Principle 2.

A flow diagram of the complete process is usually very useful in the process of conducting the hazard analysis. The significant hazards associated with each specific step of the manufacturing process should be listed, together with the corresponding preventive measures.

Important: When conducting a hazard analysis, safety concerns should be differentiated from quality concerns.

The process of conducting a hazard analysis would involve two stages. During the first stage, the HACCP team would review the ingredients used in the product, the activities conducted at each step in the process and the equipment used, the final product and its method of storage and distribution, and the intended use and consumers of the product. Based on the review, the team would develop a list of potential biological, chemical or physical hazards which may be introduced, increased, or controlled at each step in the production process.

After the list of potential hazards is put together, stage two hazard evaluation would be conducted. The HACCP team would decide which potential hazards must be addressed. Each potential hazard would be evaluated based on the severity of the potential hazard and its likely occurrence.