Principles of Food Sanitation

the effectiveness of control of the CCPs. All
records and documents related to CCP mon-
itoring should be signed by the person exe-
cuting the monitoring and also by a
responsible official of the organization
involved.

5. Establish corrective measures to be
   taken when there is a deviation from an
   established critical limit.Specific cor-
   rective actions must demonstrate that
   the CCPs have been brought under
   control. Deviation procedures should
   be written in the HACCP plan and
   agreed to by the appropriate regulatory
   agency prior to approval of the plan. If
   a deviation occurs, the production
   facility should place the product on
   hold until appropriate corrective
   actions and analyses are completed.
   6.Establish procedures for verification that
   the HACCP plan is working correctly.
   Verification is accomplished through
   methods, procedures, and tests to deter-
   mine that the HACCP system is in
   compliance with the HACCP plan.
   Verification confirms that all hazards
   were identified in the HACCP plan
   when it was developed. It may be
   accomplished through chemical and
   sensory methods and testing for con-
   formance with microbial criteria when
   established. This activity may include,
   but is not limited to:
   
   
   1. scientific or technical process to
      ensure that critical limits at CCPs
      are satisfactory
   
   
   2. establishment of appropriate verifi-
      cation inspection schedules, sample
      collection, and analysis
   
   
   3. documented periodic revalidation
      independent of audits or other veri-
      fication procedures that must be
      performed to ensure accuracy of the
      HACCP plan; revalidation includes
   
   
   
   

a documented on-site review and

verification of all flow diagrams and

CCPs in the HACCP plan

4. governmental regulatory responsi-
   bility and actions to ensure that the
   HACCP plan is functioning satis-
   factorily
   7.Establish effective record-keeping proce-
   dures that document the HACCP plan.
   The HACCP plan must be on file at the
   food establishment to provide docu-
   mentation relating to CCPs and to any
   action on critical deviations and pro-
   duction disposition. It should clearly
   designate records that are available for
   government inspection.
   The HACCP plan should contain the fol-
   lowing documentation:


5. Listing of the HACCP team and
   assigned responsibilities.


6. Product description and its intended
   use.


7. Flow diagrams of the entire manufac-
   turing process with the CCPs identi-
   fied.


8. Descriptions of hazards and preventive
   measures for each hazard.


9. Details of critical limits.


10. Descriptions of monitoring to be con-
    ducted.


11. Description of corrective action plans
    for deviations from critical limits.


12. Description of procedures for verifica-
    tion of the HACCP plan.


13. Listing of record-keeping procedures.

Organization,implementation,and maintenance

HACCP plans should be formulated for

each specific process or product. The plan

should include the objective of the analysis,

whether it be safety, spoilage, or foreign

The Role of HACCP in Sanitation 111