The HACCP Seven Principles
Principle 1: Conduct a hazard analysis. Plants determine the food safety hazards and identify the preventive measures the plant can apply to control these hazards. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.
Here's a 12-step process to implement a Hazard Analysis Critical Control Points (HACCP) program into your facility:
1. Assemble a HACCP Team
- The team should be multi-disciplinary and made up of individuals who are from different areas and have different expertise within the organization. Personnel to include in the team may include the following people:
ISO 22000:2005 is Food Safety Management system which has got similar structure to ISO 9001:2000 and based on the foundation of HACCP seven principles and general requirements of Quality Management system. When ISO 22000 is applied, ISO 9001:2000 is not needed any more.