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5. Step 5: On-site confirmation of the flow chart
Above all, this stage should enable us to check that there are no major omissions from the documents drawn up during the previous stages (product and process audits, flow diagrams, etc.). It is important that this verification is carried out by the entire HACCP team, covering all stages and associated information, and under actual manufacturing conditions. If necessary, the team can use a checklist, whose completeness enables them to move on to the next stage (hazard analysis). It also involves checking how well operators understand and apply certain procedures, work instructions and other operating modes.
As mentioned in the introduction, this step is the last of the preliminary stages preceding the implementation of the famous seven principles of the HACCP method in steps 6 to 12 (table 1 ). It is one...
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Step 5: On-site confirmation of the flow chart
Step 6: Hazard analysis – determining causes – identifying control measures
Bibliography
Websites
Tool sheets for drafters of guides to good hygienic practice https://www.anses.fr
Standards and norms
- Hygiène des aliments. Glossaire français-anglais - NF V 01-002 - 09-08
- Hygiène des aliments. Place de l'HACCP et application de ses principes pour la maîtrise de la sécurité des aliments et des aliments pour animaux - NF V 01-006 - 08-08
Regulations
Regulation (EC) No 178/2002 of the European Parliament and of the Council of January 28, 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety (OJEC, 1 er February 2002).
Regulation (EC) no. 852/2004 of the European Parliament and of the...
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