Main Idea

1. ASSEMBLE HACCP TEM

SEVEN HAZARDFACTORE

PREREQUISITE PROGRAM

FOR

ISO 22000 :2005REQUIERMENTS

3. CONSTRUCT A FLOW DIGRAM

2. DESCRIBE THE PRODUCT

ESTABLISH CRITICAL CONTROL LIMITS CCLs

DETERMINE THE CRITICAL CONTROL POINTS CCPs

CARRY OUT HAZARD ANALYSIS AND LIST THE CONTROL MEASURE

GENERAL REQIERMENTS,REFERENCES 4.1

FSMS

4. IDENTIFIED THE INTENDED USE

5. CONFIRM ACCURACY OF THE DIGRAM

ESTABLISH MONITORING SYSTEM FOR EACH CCPs ESTABLISH CORRECTION

ACTION CAESTABLISH VERIFICATION

ACTION ESTABLISH DOCUMENTATION

AND RECORD SYSTEM

PRODUCTS AND NEW PRODUCTSRAW MATERIAL , INGREDIENT

AND SERVICES PRODUCTION SYSTEM

AND EQUPMENTS PRODUCTION PREMISES ,LOCATION OF

EQUIPMENTS AND SURROUNDING G ENVIRONMENT

CLEANING AND SANITATION PROGRAM

PACKAGING ,STORAGE AND DISTRIBUTION SYSTEM

PERSONAL QUALIFICATION LEVEL AND/OR ALLOCATION OF RESPONSIBILITY

AND AUTHORIZATIONSTATUTORY AND REGULATORY

REQUIREMENTSKNOWLEDGE REGARDING FOOD HAZARD

AND CONTROL MEASURES

DOCUMENTS CONTROL 4.2.2MANAGEMENT COMMITMENT 5.1b, 5.2bEXTERNAL COMMUNICATION 5.6.1cINTERNAL COMMUNICATION 5.6.2 h COMPETENCE ,AWARENESS

AND TRAINING 6.2.2 aPRPs 7.2.2 / 7.2.3PRODUCT CHARACTERSTIC 7.3.3PROCESS STEPS AND CONTROL

MEASURES 7.3.5.2HAZARD ANALYSIS 7.4.2.3PRODUCT WITHDRAWALS 7.10.4 a,b