文档介绍：The Hazard Analysis and Critical Control Point System(P) –
Guidelines for its Application
Principles
The P system consists, of the following seven principles:
Principle 1
Conduct a hazard analysis.
Principle 2
Determine the Critical Control Points (CCPs).
Principle 3
Establish critical limit(s).
Principle 4
Establish a system to monitor control of P.
Principle 5
Establish the corrective action to be taken when monitoring indicates that a particular
CCP is not under control.
Principle 6
Establish procedures for verification to confirm that the P system is working
effectively.
Principle 7
Establish documentation concerning all procedures and records appropriate to these
principles and their application.
Guidelines for the Application of the P System
Prior to application of P to any sector of the food chain, that sector should be
operating according to the Codex General Principles of Food Hygiene, the appropriate
Codex Codes of Practice, and appropriate food safety legislation. Management
commitment is necessary for implementation of an effective P system. During
hazard identification, evaluation, and subsequent operations in designing and applying
P systems, consideration must be given to the impact of raw materials, ingredients,
food manufacturing practices, role of manufacturing