1.1. The requirements for food safety according to the HACCP system to ensure the safety of food during preparation, processing, manufacturing, packaging, storage, transportation, distribution, handling or offering for sale or supply in any sector of the food chain.
2. NORMATIVE REFERENCE
2.1. The following normative references are indispensable for the application of this standard. For detailed reference, only the edition cited applies. For undated reference, the latest edition of the normative references including any amendments applies.
3. DEFINITION
3.1. 1. CONTROL 2. CONTOL MEASURE 3. CORRECTION 4. CORRECTIVE ACTION 5. CRITICAL CONTROL POINT 6. CRITICAL LIMIT 7. DEVIATION 8. ESTABLISHMENT 9. FOOD SAFETY 10. FOOD SAFETY OBJECTIVE 11. FOOD SAFETY POLICY 12. HACCP PLAN 13. HAZARD 14. MONCONFORMITY 15. PROCESS OF FLOW DIAGRAM 16. SENSITIVE MATERIALS 17. SIFNIFICANT HAZARD 18. TRACEABILITY 19. VALIDATION 20. VERIFICATION
4. GENERAL REQUIREMENT
4.1. Management Responsibility Product Description The intended use (s) of the product Process flow diagram
5. PRE-REQUISITE PROGRAM
5.1. Pre-requisite programmes (PRPs) shall be implemented in accordance with MS1514 before HACCP system is established. Other guidelines or documents can be used where relevant for example Codex Alimentarius Code of Practice (COP), GMP and others
6. HACCP SYSTEM REQUIREMENTS
6.1. CONSISTS of 1. HACCP plan and HACCP plan summary The establishment shall develop a HACCP plan according to the seven principles of the HACCP system. Shall be specific to a product/product category/process and location Consists of 7 principles
7. OPERATIONAL REQUIREMENT
7.1. Control of NON-Conforming Product Traceability Notification and Food Recall
8. INTRODUCTION
8.1. The Food Hygiene Regulations 2009 requires food premises to have a food safety assurance programme. This standard can be used as one of the programs required by the regulations. Hazard analysis and Critical Control Point (HACCP) system is not a stand-alone system. For HACCP to be effective, it requires management commitment and a solid foundation of prerequisite programs such as Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP) and other relevant codes of practice.
