HACCP: Hazard Analysis Critical Control Point 543deviation from critical limits at a CCP is
crucial in order to implement corrective
actions that will prevent further deviations.
Running records of all actions must be
kept.
More examples of corrective actions
can be seen in Tables 30.9 and 30.10 in rela-
tion to fresh sausages and cooked ham
processes.
Verifi cation
The HACCP system must provide evidence
that will assure product safety. The system
must be tested periodically to ensure that
appropriate control measures and related
monitoring procedures at critical control
points are working effectively, according to
the plan.
Verifi cation can be carried out by differ-
ent procedures (other than those used in
monitoring) that guarantee the effectiveness
of the HACCP plan implementation.
Tables 30.9 and 30.10 present possible
verifi cation actions related to an HACCP
plan for fresh sausages and cooked ham.
Suppliers ’ or distribution operators ’ safety
systems (GHP/GMP and HACCP) should be
regularly audited if control points are associ-
ated with them.
Verifi cation actions include checking pro-
cedures to assure CCPs are under control,
examining metrology certifi cates for all
equipment used for measurements, and
inspecting CCPs ’ monitoring records and
corrective actions records. The check of
GHP/GMP control points and training
records, examination of data from microbial
analysis performed on environmental plant
samples (equipment, air, water), and investi-
gation of clients/consumers ’ complaints are
also mentioned as verifi cation procedures.
Sampling of raw materials and end
products for physicochemical, sensorial, or
microbiological analysis, the examination of
the sampling plan, and the results of any
analyses performed are also examples of
verifi cation.
Microbial analysis of processed meat end
products, namely the quantifi cation of certain
microbial groups that are indicators of
process hygiene and also the detection/quan-
tifi cation of pathogens, provides data to eval-
uate if the system is achieving the safety
aims. The HACCP team must be careful with
the selection of each analytical parameter,
taking into account any new safety informa-
tion about the product or when it was impli-
cated as a disease vehicle, in order to avoid
wasting time and money and to improve veri-
fi cation effi ciency.
All planned verifi cation actions must be
stated in the HACCP system; however, others
can be taken without any previous communi-
cation. Reports and records from verifi cation
actions must be written.Records of HACCP Plan Data and
Other Extraordinary Actions
All data produced by the HACCP plan must
be kept on fi le for easy consultation by the
team, auditors, and government food inspec-
tion authority agents to provide evidence of
appropriate safety control. This is extremely
valuable in order to prove existing effective
HACCP practices and due diligence for court
trials.
Also, all records that can provide evidence
that preventive measures are effective to
eliminate or reduce hazards to an acceptable
level in the HACCP plan at CCPs, GHP/
GMP, or other preventive measures are used
for HACCP plan validation. Revalidation
will be required when there are failures or
when new information becomes available
that suggests the HACCP plan may be inad-
equate, or when signifi cant changes occur in
an operation (Scott 2005 ).
All data from records must be treated and
analyzed afterward to improve the HACCP
plan.