HACCP
GUIDELINES

HACCP GUIDELINES

HACCP (Hazard Analysis Critical Control Point) is a globally accepted tool for eliminating microbiological, chemical, physical& other contamination throughout the food supply chain. The effective implementation of HACCP will improve the efficiency of companies to: safeguard and enhance brands and private labels, promote consumer confidence and conform to regulatory, statutory and market requirements

General Principles and Guidelines of HACCP Food Hygiene which should be followed by food businesses are as follows: -

ESTABLISHMENT: DESIGN AND FACILITIE

1. LOCATION
(A) Establishments (B) Equipment (C)
2. PREMISES AND ROOMS
(A) Design and layout (B) Internal structures and fittings (C) Temporary/mobile premises and vending machines
3. EQUIPMENT
(A) General equipment (B) Food control and monitoring equipment (C) Containers for waste and inedible substances
4. FACILITIES
(A) Water supply (B) Drainage and waste disposal (C) Cleaning (D) Personnel hygiene facilities and toilets (E) Temperature control (F) Air quality and ventilation (G) Lighting (H) Storage

CONTROL OF OPERATION

1. CONTROL OF FOOD HAZARD
(A) Identify (B) implement (C) monitor (D) review
2. KEY ASPECTS OF HYGIENE CONTROL SYSTEMS
(A) Time and temperature control (B) Specific process steps (C) Microbiological and other specifications (D) Microbiological cross-contamination (E) Physical and chemical contamination
3. INCOMING MATERIAL REQUIREMENTS
4. PACKAGING
5. WATER
(A) In contact with food (B) As an ingredient (C) Ice and steam
6. MANAGEMENT AND SUPERVISION
7. DOCUMENTATION AND RECORDS
8. RECALL PROCEDURES

ESTABLISHMENT: MAINTENANCE AND SANITATION

1. MAINTENANCE AND CLEANING
(A) General Maintenance (B) Cleaning procedures and methods
2. CLEANING PROGRAMMES
3. PEST CONTROL SYSTEMS
(A) General pest system (B) Preventing access (C) Harbourage and infestation (D) Monitoring and detection (E) Eradication
4. WASTE MANAGEMENT
5. MONITORING EFFECTIVENESS

ESTABLISHMENT:- PERSONAL HYGIENE

1. HEALTH STATUSM
2. ILLNESS AND INJURIES
3. PERSONAL CLEANLINESS
4. PERSONAL BEHAVIOUR
5. VISITORS

TRANSPORTATION

1. GENERAL
2. REQUIREMENTS
3. USE AND MAINTENANCE

PRODUCT INFORMATION AND CONSUMER AWARENESS

1. LOT IDENTIFICATION
2. PRODUCT INFORMATION
3. LABELLING
3. CONSUMER EDUCATION