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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Describe the product, and scope the food safety plan
   • Obtain the appropriate product-specific knowledge and expertise
   • Specify the segment of the food chain and processes involved
   • Identify the scope of the HACCP plan and specify the class of hazards
   • Draw up a full description of the product
   • Identify the intended use and client group for the product
2. Construct a flow diagram of production and confirm its applicability
   • Include all steps in the operation, from primary production, processing, manufacture and distribution to the consumer
   • Use standard symbols and nomenclature to describe the processes and steps in the operation as a flow diagram
   • Specify the steps preceding and following a new operation
   • Validate the flow diagram against the operation at all stages of production
3. Analyse all potential hazards for each step and consider control measures
   • Identify hazards that can reasonably be expected to occur at each step
   • Analyse hazards and identify the risks posed to the production of safe food
   • Consider control measures for each hazard
4. Determine critical control points and the critical limits for each
   • Follow a process of decision-making to determine critical control points
   • Check hazards at each critical control point to ensure a control measure can be put in place
   • Modify the product or process where control measures are not available to allow a control measure at another stage
   • Specify critical limits for each critical control point that are either measured or sensory
5. Establish a monitoring system for each critical control point
   • Establish appropriate monitoring methods for each critical control point
   • Design monitoring methods to indicate the critical limit has been reached or is trending towards it
   • Monitor frequently to ensure that the critical control point is in control
   • Make adjustments on the basis of the monitoring of critical limits to prevent deviation and hazards occurring
6. Establish and record corrective actions and verification procedures
   • Design specific corrective actions to deal with deviations in the critical control point as they occur
   • Document procedures for treating or disposing of product for occasions when critical limits are exceeded
   • Develop verification procedures
   • Carry out verification to ensure the HACCP system is working effectively
7. Establish documentation and recordkeeping requirements
   • Document all HACCP procedures
   • Maintain records, including the collection of continuous monitoring data if required
   • Access records to determine that procedures in place are maintaining critical limits at each critical control point
   • Access HACCP procedures and review as part of continuous improvement
   • Design food safety systems and documentation to meet the requirements of auditing standards