CONTROL OF FOOD HAZARDS in HACCP
CONTROL OF FOOD HAZARDS in HACCP
Clause 5.1
Food business operators should control food hazards through the use of systems such as HACCP. They should:
• identify any steps in their operations which are critical to the safety of food;
• implement effective control procedures at those steps;
• monitor control procedures to ensure their continuing effectiveness; and
• review control procedures periodically, and whenever the operations change.
These systems should be applied throughout the food chain to control food hygiene throughout the shelf-life of the product through proper product and process design.
Control procedures may be simple, such as checking stock rotation calibrating equipment, or correctly loading refrigerated display units. In some cases a system based on expert advice, and involving documentation, may be appropriate. A model of such a food safety system is described in Hazard Analysis and Critical Control (HACCP) System and Guidelines for its Application (Annex).
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