Added points in HACCP, June 2006

Clause No. Added Point

5.4 PRP added point: - When non-conformities at the pre-requisite program(PRP) have a negative influence on the food safety, regarding these PRP's corrective actions must be taken-

5.6.2 In general control measures added point (second para) : The supplier performance plan shall result in a classification of risk of suppliers and their products as well as the monitoring methods.

5.8.2 Added requirement of Product release : - products can only be released when non- conformities of products are absent and no corrective actions are necessary.
5.9

Added clause:- 5.9.2:- Product recall 5.9.3:- Tracking & Tracing

5.10 Added in validation: ( last second para last line )- it is important to note that the data must be quantifiable and objective to be of any use.

5.12.2 Records: - ( added bullet point ) Records regarding registration of complaints, handling of complaints and corrective actions undertaken.

The structure of a HACCP-based Food Safety System

Requirements for a HACCP based Food Safety System was compiled by the National Board of Experts - HACCP, The Netherlands (version June 2006).

These requirements are based on

Worldwide FAO/WHO codex Alimentarius commission
General principles of Hygiene
HACCP System and Guidelines for its application
European Union General Food Law and Council Directives
Netherlands Food & Commodity Act

Where appropriate numerous codes of practice, food commodity standards and hygiene codes.

Requirements


  • 5.1 Management responsibility
  •    5.1.1 Policy
  •    5.1.2 Scope of the HACCP system
  •   5.1.3 Task, Responsibilities, Authorities
  •    5.1.4 HACCP team(s)
  •    5.1.5 Resources
  •    5.1.6 Management review

  • 5.2 Product Information
  •    5.2.1 Product Characteristics
  •   5.2.2 Intended use

  • 5.3 Processes Information
  •   5.3.1 Flow Diagrams
  •    5.3.2 Layout
  •    5.3.3 Control and Verification of Process Information

  • 5.4 Pre-requisite program

  • 5.5 Hazard Analysis
  •    5.5.1 Hazard identification
  •    5.5.2 HACCP analysis (risk)

  • 5.6 Control Measures
  •    5.6.1 Specific Control Measures
  •    5.6.2 General Control Measures

  • 5.7 Parameters and Critical Limits
  •    5.7.1 Critical process and product parameters
  •    5.7.2 Target values, action-limit values and critical limits

  • 5.8 Monitoring and Measuring

  • 5.9 Corrective Actions

  • 5.10 Validation

  • 5.11 Verification

  • 5.12 Documentation and records
  •    5.12.1 Documents and document control
  •    5.12.2 Records