574 ◾ Appendix C
methods, such as the bioluminescence method, could be effective under some conditions. All
results of monitoring must be documented and signed by persons doing the monitoring as well as
by an official of the company.
Principle 5
In case a deviation from the present HACCP plan is identified from the monitoring system in a
food production operation, effective corrective actions must be taken to assure product safety. The
corrective action must demonstrate that it is effective in controlling the potential hazards resulting from the deviation of CCP. The deviations as well as the specific corrective measures for each
must be documented in the HACCP plan and agreed on by the regulatory agency before applying
the plan. Also, the product produced by the new plan should be placed on hold until its safety has
been ensured by proper testing.
Principle 6
Records of the HACCP plan developed for a specific food production should be kept on file in the
plant. In addition, documents of CCP monitoring and any deviation and corrective procedures
taken should be kept at the establishment. If necessary, the records must be made available to the
regulatory agencies.
Principle 7
Verification systems should be established to ensure that the HACCP system developed for a
specific food production system is working effectively to ensure safety to the consumers. Both the
food producer and the regulatory agency have to be involved in the verification of the effectiveness of the HACCP in place. Verification methods include testing samples for physical, chemical,
sensory, and microbiological criteria as established in the HACCP plan. The NACMCF adopted
guidelines for HACCP and its application. In it, the wordings of the seven principles were condensed and the meanings kept unchanged. It also provided the specific definition of terms such as
hazard, verification, and validation; included sections on prerequisites, training, implementation,
and maintenance; and gave a detailed explanation of the application of the HACCP program. 5
Conclusion
In a biological hazard category, the main objective of the HACCP system is to provide a high degree
(close to 100%) of assurance that a food ready to be consumed will be free of pathogenic microorganisms or their toxins. However, the same principle can be applied to design control of spoilage
microorganisms in foods, especially for those expected to have extended shelf life. Currently, there
is an increase in the production of vacuum- and modified-air packaged unprocessed and lowheat-processed food products, many with low-fat content and high pH, some with an expected
shelf life of more than 50 days at refrigerated temperatures. There is evidence that many of these
products show unusual types of microbial spoilage, and some are by species that were not known
before (see Chapter 20). Although studies are limited, there is evidence that the incidence of such
spoilage is on the rise. It would be commercially advantageous for the food industry to adopt
HACCP not only for pathogens but to also control spoilage microorganisms. It is also logical to
methods, such as the bioluminescence method, could be effective under some conditions. All
results of monitoring must be documented and signed by persons doing the monitoring as well as
by an official of the company.
Principle 5
In case a deviation from the present HACCP plan is identified from the monitoring system in a
food production operation, effective corrective actions must be taken to assure product safety. The
corrective action must demonstrate that it is effective in controlling the potential hazards resulting from the deviation of CCP. The deviations as well as the specific corrective measures for each
must be documented in the HACCP plan and agreed on by the regulatory agency before applying
the plan. Also, the product produced by the new plan should be placed on hold until its safety has
been ensured by proper testing.
Principle 6
Records of the HACCP plan developed for a specific food production should be kept on file in the
plant. In addition, documents of CCP monitoring and any deviation and corrective procedures
taken should be kept at the establishment. If necessary, the records must be made available to the
regulatory agencies.
Principle 7
Verification systems should be established to ensure that the HACCP system developed for a
specific food production system is working effectively to ensure safety to the consumers. Both the
food producer and the regulatory agency have to be involved in the verification of the effectiveness of the HACCP in place. Verification methods include testing samples for physical, chemical,
sensory, and microbiological criteria as established in the HACCP plan. The NACMCF adopted
guidelines for HACCP and its application. In it, the wordings of the seven principles were condensed and the meanings kept unchanged. It also provided the specific definition of terms such as
hazard, verification, and validation; included sections on prerequisites, training, implementation,
and maintenance; and gave a detailed explanation of the application of the HACCP program. 5
Conclusion
In a biological hazard category, the main objective of the HACCP system is to provide a high degree
(close to 100%) of assurance that a food ready to be consumed will be free of pathogenic microorganisms or their toxins. However, the same principle can be applied to design control of spoilage
microorganisms in foods, especially for those expected to have extended shelf life. Currently, there
is an increase in the production of vacuum- and modified-air packaged unprocessed and lowheat-processed food products, many with low-fat content and high pH, some with an expected
shelf life of more than 50 days at refrigerated temperatures. There is evidence that many of these
products show unusual types of microbial spoilage, and some are by species that were not known
before (see Chapter 20). Although studies are limited, there is evidence that the incidence of such
spoilage is on the rise. It would be commercially advantageous for the food industry to adopt
HACCP not only for pathogens but to also control spoilage microorganisms. It is also logical to