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 CA

ESTABLISH VERIFICATION ACTION

ESTABLISH DOCUMENTATION AND RECORD SYSTEM

PRODUCTS AND NEW PRODUCTS

RAW 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 AUTHORIZATION

STATUTORY AND REGULATORY REQUIREMENTS

KNOWLEDGE REGARDING FOOD HAZARDAND CONTROL MEASURES

DOCUMENTS CONTROL 4.2.2

MANAGEMENT COMMITMENT 5.1b, 5.2b

EXTERNAL COMMUNICATION 5.6.1c

INTERNAL COMMUNICATION 5.6.2 h

COMPETENCE ,AWARENESS AND TRAINING 6.2.2 a

PRPs 7.2.2 / 7.2.3

PRODUCT CHARACTERSTIC 7.3.3

PROCESS STEPS AND CONTROL MEASURES 7.3.5.2

HAZARD ANALYSIS 7.4.2.3

PRODUCT WITHDRAWALS 7.10.4 a,b