Tel. 615.859.6718 ext 19
Fax 615.859.6919
info@vstech.com

HACCP Principles

In November 1992, National Advisory Committee on Microbiological Criteria for Foods (NACMCF) defined seven widely accepted HACCP principles that were to be considered when developing a HACCP plan. In 1997, the NACMCF reconvened the HCCP Working Group to review the Committee's November 1992 HACCP document and to compare it to current HACCP guidance prepared by the CODEX Committee on Food Hygiene. From this committee, HACCP was defined as a systematic approach to the identification, evaluation and control of food safety hazards based on the following seven principles:

Principle #1: Conduct a hazard analysis.
Principle #2: Determine the critical control points (CCPs).
Principle #3: Establish critical limits.
Principle #4: Establish monitoring procedures.
Principle #5: Establish corrective actions.
Principle #6: Establish verification procedures.
Principle #7: Establish record-keeping and documentation procedures.

Source: FDA and National Advisory Committee on Microbiological Criteria for Foods (NACMCF)

BACK TO HACCP INFORMATION

For information about how VST technology can support your HACCP program, contact us at 724-452-8794 or e-mail info@vstech.com.