522 Chapter 30
Principle 5
Create corrective actions to be immediately
applied to restore control when a deviation
from the outlined limits occurs at a CCP.Principle 6
Set up verifi cation procedures to test compli-
ance of the plan with the HACCP system.Principle 7
Produce documents and establish records of
operations, including procedures for moni-
toring, corrective actions, and verifi cation to
provide an effective demonstration of the
system as it works.
The fi nal element for HACCP develop-
ment is to update the plan when changes in
the process or new legal or trade require-
ments are introduced.
The HACCP plan is specifi c to a certain
product or process and enterprise. Never-
theless, in many cases, several product lines
are so similar that they can be grouped
together in generic models. Due to the diver-
sity of meat products that can be produced
with similar process steps, one HACCP plan
can cover a process that is used for a number
of similar products with different commercial
codes (e.g., Toulouse sausage, barbecue
sausage, fresh sausage, longanissa, merguez
pork, chipolata, white wine sausage). It is not
necessary to have a separate HACCP plan for
each product if the hazard analysis shows
that the products share the same potential
hazards, risks, CCPs, and critical limits
(Tompkin 1996 ).
The use of a generic HACCP model to
develop specifi c HACCP plans always needs
creative adaptation and tuning. In this case,
system validation is always needed for each
specifi c plan.
To accomplish with success the imple-
mentation of HACCP plans, some pre -
requirements need to be fulfi lled. These areHACCP Principles
Food business operators shall put in place,
implement, and maintain a permanent proce-
dure or procedures based on the seven
HACCP principles.
Principle 1
Perform a hazard analysis based on terms of
reference. The terms of reference for food
safety include biological, chemical, or physi-
cal agents that may be present in a food and
are hazards likely to cause illness or injury to
consumers if not put under control (Mortimore
and Wallace 1997 ). Hazard analysis consists
of two distinct parts: the fi rst is hazard iden-
tifi cation and the second is hazard evaluation
(risk assessment of that hazard at each
process step until the point at which the
hazard is controlled). If the correct signifi -
cant hazards aren ’ t identifi ed, then the
HACCP plan that is developed cannot pos-
sibly be valid. This is where a “ whole - chain ”
approach can help with defi ning the hazards.
Operators should use a formal approach to
hazard analysis, such as a matrix, to ensure a
more disciplined approach to the process
(FAO 1997 ; Mortimore and Wallace 1997 ).
Principle 2
Identify adequate critical control points
(CCPs) in materials and process steps to
control the hazards.
Principle 3
Defi ne critical limits for each CCP. The criti-
cal limits are associated with the preventive
measures that control hazards and are mea-
surable. Deviation tolerance must be defi ned.
Principle 4
Establish monitoring requirements to warrant
fulfi lment of procedures at each stated CCP.