1. General requirements
1.1. Management Responsibilities
1.1.1. Food safety and food safety objectives
1.1.1.1. Ensure products/services provided safe for consumer, comply with relevant regulatory requirements and supported by measurable objectives
1.1.1.2. Scope specifies on:
1.1.1.2.1. product/product categories/services
1.1.1.2.2. production sites
1.1.1.2.3. all activities are monitored from start to end
1.1.1.3. In compliance with business goals of organization and food safety requirements
1.1.1.3.1. Customers
1.1.1.3.2. Authorities
1.1.1.3.3. Organization itself
1.1.1.4. Are implemented, maintained and communicated
1.1.1.4.1. Within the organization
1.1.1.4.2. Relevant external parties
1.1.2. Responsibility and authority
1.1.2.1. The management shall appoint essential positions within the organization
1.1.2.1.1. HACCP team and HACCP coordinator/team leader
1.1.2.1.2. Provide adequate resource and training
1.1.2.1.3. Organization chart include reporting structure
1.1.2.1.4. Remain effective in fulfilling food safety requirements
1.1.2.2. defined responsibility and authority
1.1.2.2.1. to identify and record any problems with regards to products, processes and the HACCP system
1.1.2.2.2. Initiate correction, corrective action and control of nonconforming products until product has been corrected.
1.1.3. Competence, training and food safety awareness
1.2. Product description
1.2.1. Materials used
1.2.2. Sensitive materials identified
1.2.3. Potential material known to cause hypersensitivity
1.2.4. Reworked material
1.2.5. Important product characteristics
1.2.6. Process type
1.2.7. Packaging and labelling
1.2.8. Shelf-life and storage conditions
1.2.9. Handling and distributions
1.2.10. Intended consumer(s)
1.3. The intended use(s) of product and potential consumers' abuse
1.3.1. intended use with regard to :
1.3.1.1. storage
1.3.1.2. preparation and where appropriate
1.3.1.3. serving shall be described
1.3.2. Preparations instructions and distinctive product labelling shall be clearly stated to reduce potential consumers' abuse and/or unintended handling.
1.4. Process flow of diagram
1.4.1. organization shall make available a comprehensive and actual description of the operation and establishment in the form of process flow diagrams
1.4.2. Process flow diagram shall be sufficiently clear and detailed and shall be verified by the HACCP team, other than the person(s) who prepares them.
1.4.3. shall be prepared for all the products or product categories covered by the scope of the HACCP system
2. Introduction
2.1. Standard that can be used as one of the programs required by regulations as the regulations for HACCP are NOT a stand-alone system. It requires management commitment and a solid foundation of prerequisite programmes such as Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP) and other relevant codes.
3. Scope
3.1. ensure the safety of food during
3.1.1. Raw material/Packaging Material
3.1.2. Process
3.1.3. Finished products
3.1.4. Distribution
4. Normative reference
4.1. Information
4.1.1. GMP
4.1.2. Food Act 1983
4.1.3. Food Regulations 1985
4.1.4. ISO 9001
4.1.5. Food Hygiene Regulations 2009