HACCP planHACCP plan

HACCP plan

3.1 The HACCP plan must identify each of the steps in the preparation of the milk and milk products.

Note For guidance see the Codex requirements for a HACCP plan. A flow chart may be used.

3.2 For each step the HACCP plan must identify the potential hazards that may reasonably be expected to occur.

Note For the meaning of hazard see order 7.

3.3 The HACCP plan must identify the means of control of each potential hazard.

3.4 Despite subclause 3.3 hazards controlled by meeting the operational hygiene requirements of these Orders need not be identified as part of the HACCP plan.

Note For examples of operational hygiene requirements referred to in subclause 3.4 see the requirements in Schedule 4 for cleaning, pest controls, hazardous substances and the like which must be included as part of the approved arrangement, see paragraph 2.1 (b) of this Schedule.

3.5 For each significant hazard that is identified the HACCP plan must identify:

(a) the critical control points; and

(b) the critical limits; and

(c) the procedures to be used to monitor the potential hazards to ensure compliance with each critical limit including:

(i) the frequency with which these procedures are to be performed; and

(ii) the person, or persons included in a class of persons, who are to carry out these procedures; and

(d) the corrective action to be taken if a critical limit is exceeded.

Note For the meaning of critical control point, critical limit and monitor see order 7.

3.6 The action that referred to in paragraph 3.5 (d) includes:

(a) action to address the fact the critical limit is exceeded; and

(b) action to ensure that the exceeding of the critical limit does not recur; and

(c) an assessment of the effectiveness of the action taken.

3.7 The HACCP plan must identify procedures used to verify compliance with the HACCP plan and the frequency with which these procedures are to be performed.

3.8 The HACCP plan must provide for records to be made and documents to be kept to demonstrate compliance with the HACCP plan and its effectiveness.

Note For requirements for validation see for example clause 12 of Schedule 4 and clauses 4 to 10 and 16 and 17 of Schedule 5.

3.9 In this clause:

a significant hazard means a hazard (or a hazard in combination with other hazards) that is of such a nature that its elimination, control or reduction to an acceptable level is essential to the production of safe food.