Haccp

U. S. Food and Drug Administration
U. S. Department of Agriculture
National Advisory Committee on Microbiological Criteria for Foods
Adopted August 14, 1997

|HAZARD ANALYSIS AND CRITICAL CONTROL POINT PRINCIPLES AND APPLICATION GUIDELINES |
|Adopted August 14, 1997|
|NATIONAL ADVISORY COMMITTEE ON |
|MICROBIOLOGICAL CRITERIA FOR FOODS |

|The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) is an advisory committee chartered |
|under the U.S.Department of Agriculture (USDA) and comprised of participants from the USDA (Food Safety and |
|Inspection Service), Department of Health and Human Services (U.S. Food and Drug Administration and the Centers for |
|Disease Control and Prevention) the Department of Commerce (National Marine Fisheries Service), the Department of |
|Defense (Office of the Army Surgeon General), academia,industry and state employees. NACMCF provides guidance and |
|recommendations to the Secretary of Agriculture and the Secretary of Health and Human Services regarding the |
|microbiological safety of foods. |
|TABLE OF CONTENTS|
|EXECUTIVE SUMMARY |
|DEFINITIONS |
|HACCP PRINCIPLES ||GUIDELINES FOR APPLICATION OF HACCP PRINCIPLES |
|Introduction |
|Prerequisite Programs |
|Education and Training|
|Developing a HACCP Plan |
|Assemble the HACCP team |
|Describe the food and its distribution|
|Describe the intended use and consumers of the food |
|Develop a flow diagram which describes the process |
|Verify the flow diagram|
|Conduct a hazard analysis (Principle 1) |
|Determine critical control points (CCPs) (Principle 2) |
|Establish critical limits (Principle 3) |
|Establishmonitoring procedures (Principle 4) |
|Establish corrective actions (Principle 5) |
|Establish verification procedures (Principle 6) |
|Establish record-keeping and documentation...