Businesses under the previous standard should incorporate the principles approach in their implementation
Previous Standard
Businesses under this standard must implement all steps
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HACCP is implemented following the 7 Principles and 12 Steps outlined below.
Step 2
Preparation of Product Description
This document outlines the safety characteristics of the product. Summarizing raw materials and properties provides a foundation for hazard
analysis. Any format is acceptable—such as recipes or specifications—as long as the content is sufficient.
Step 3
Identify Intended Use and
Target Consumers
Confirm the intended use (e.g., whether heating is required) and the consumers to whom the product will be served.
(Including this in the product description makes it easier to understand.)
Step 4
Create a Process Flow Diagram
List each step in the flow from receiving ingredients to shipment or meal service.
Step 5
On-Site Verification of Process Flow Diagram
Once the process flow diagram is complete, verify the movement of people and materials on-site and revise the diagram as needed.
Step 1
Form a HACCP Team
Gather staff from each department to collect the information needed for production. If no one has
specialized HACCP knowledge, consider inviting an external expert or
consulting reference materials.
Step 7
Critical Control Points (CCPs)
Critical Control Points (CCPs)
Identify the particularly critical steps where hazards must be eliminated or reduced (e.g., heat sterilization,
metal detection).
Principle 2
Determination of Critical Control Points (CCPs)
Step 8
Critical Limits (CL)
Tolerance Limits
Critical Limits (CL)
Tolerance Limits
Establishing Critical Limits (CL)
Tolerance Limits
Establish criteria to properly control the CCPs identified in the hazard analysis
(temperature, time, speed, etc.)
Principle 3
Step 9
Establishing Monitoring Procedures
Verify at appropriate intervals that CCPs are under control and maintain records.
Principle 4
Step 10
Establishing Corrective Actions
Define actions to be taken when monitoring results indicate a CL deviation.
Principle 5
Step 11
Establishing Verification Procedures
Determine whether management is being conducted according to the HACCP plan and whether corrections are needed
We will consider it.
Principle 6
Step 6
Conduct Hazard Analysis
For each process step, list potential hazards originating from raw materials or arising during processing, and identify
control measures.
Principle 1
Step 12
Establish Record-Keeping and Storage Procedures
Records serve as evidence that HACCP is being implemented and, when issues arise,
allow traceability of control status at each process step to help identify the cause. Retain records for approximately one year
and respond promptly if asked to present them.
Principle 7
With HACCP, it is important to repeat these steps, continuously improving and refining the content, and to maintain ongoing commitment.
※ : Critical control point essential for preventing hazards (food safety incidents)