The HACCP and FSO Systems for Food Safety
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that may be unsafe as a result of the deviation, it must be removed. Although the actions taken may
vary widely, in general they must be shown to bring the CCP under control.
Principle 6: Establish Procedures for Verification
Establish procedures for verification that the HACCP system is working correctly. Verification consists
of methods, procedures, and tests used to determine that the system is in compliance with the plan.
Verification confirms that all hazards were identified in the HACCP plan when it was developed,
and verification measures may include compliance with a set of established microbiological criteria
when established. Verification activities include the establishment of verification inspection schedules,
including review of the HACCP plan, CCP records, deviations, random sample collection and analysis,
and written records of verification inspections. Verification inspection reports should include the
designation of persons responsible for administering and updating the HACCP plan, direct monitoring
of CCP data while in operation, certification that monitoring equipment is properly calibrated, and
deviation procedures employed.
Principle 7: Establish Effective Record-Keeping Systems
Establish effective record-keeping systems to document the HACCP plan. The HACCP plan must
be on file at the food establishment and must be made available to official inspectors upon request.
Forms for recording and documenting the system may be developed, or standard forms may be used
with necessary modifications. Typically, these may be forms that are completed on a regular basis and
filed away. The forms should provide documentation for all ingredients, processing steps, packaging,
storage, and distribution.
Flow Diagrams
The development of an HACCP plan for a food establishment begins with the construction of a flow
diagram for the entire process. The diagram should begin with the acquisition of raw materials and
include all steps through packaging and subsequent distribution. A flow diagram for the production of
frozen, cooked beef patties is illustrated in Figure 21–2. To begin the HACCP process, the three questions in Figure 21–1 should be raised. When this is done, the answer to all three is yes, as outlined below:
Q1. Is there a hazard? Raw ground beef patties are known to be vehicles for Escherichia coli 0157:H7,
Toxoplasma gondii, and salmonellae.
Q2. Will the hazard be processed out? This will be achieved in step 5 (cooking).
Q3. Is there a risk of cross-contamination? This can occur in steps 7, 8, and 10.
Application of HACCP Principles
This section deals with an application of the seven HACCP principles to the manufacture of frozen,
cooked beef patties as outlined in Figure 21–2, and the steps referred to are those on the flow diagram.
Principle 1—Hazards and Risks
Raw meat is a sensitive ingredient and the cooked product is subject to recontamination after processing
and during distribution.
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that may be unsafe as a result of the deviation, it must be removed. Although the actions taken may
vary widely, in general they must be shown to bring the CCP under control.
Principle 6: Establish Procedures for Verification
Establish procedures for verification that the HACCP system is working correctly. Verification consists
of methods, procedures, and tests used to determine that the system is in compliance with the plan.
Verification confirms that all hazards were identified in the HACCP plan when it was developed,
and verification measures may include compliance with a set of established microbiological criteria
when established. Verification activities include the establishment of verification inspection schedules,
including review of the HACCP plan, CCP records, deviations, random sample collection and analysis,
and written records of verification inspections. Verification inspection reports should include the
designation of persons responsible for administering and updating the HACCP plan, direct monitoring
of CCP data while in operation, certification that monitoring equipment is properly calibrated, and
deviation procedures employed.
Principle 7: Establish Effective Record-Keeping Systems
Establish effective record-keeping systems to document the HACCP plan. The HACCP plan must
be on file at the food establishment and must be made available to official inspectors upon request.
Forms for recording and documenting the system may be developed, or standard forms may be used
with necessary modifications. Typically, these may be forms that are completed on a regular basis and
filed away. The forms should provide documentation for all ingredients, processing steps, packaging,
storage, and distribution.
Flow Diagrams
The development of an HACCP plan for a food establishment begins with the construction of a flow
diagram for the entire process. The diagram should begin with the acquisition of raw materials and
include all steps through packaging and subsequent distribution. A flow diagram for the production of
frozen, cooked beef patties is illustrated in Figure 21–2. To begin the HACCP process, the three questions in Figure 21–1 should be raised. When this is done, the answer to all three is yes, as outlined below:
Q1. Is there a hazard? Raw ground beef patties are known to be vehicles for Escherichia coli 0157:H7,
Toxoplasma gondii, and salmonellae.
Q2. Will the hazard be processed out? This will be achieved in step 5 (cooking).
Q3. Is there a risk of cross-contamination? This can occur in steps 7, 8, and 10.
Application of HACCP Principles
This section deals with an application of the seven HACCP principles to the manufacture of frozen,
cooked beef patties as outlined in Figure 21–2, and the steps referred to are those on the flow diagram.
Principle 1—Hazards and Risks
Raw meat is a sensitive ingredient and the cooked product is subject to recontamination after processing
and during distribution.