SANS 10330:2007 Requirements for Hazard Analysis and Critical Control Point (HACCP) System

E194.71

It contains the requirements for the development, implementation and maintenance of a HACCP system as a preventive system to enhance the safety of food. This standard is applicable to all organization, regardless of size which are involved in any aspect of the food chain.

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Description

It contains the requirements for the development, implementation and maintenance of a HACCP system as a preventive system to enhance the safety of food. This standard is applicable to all organization, regardless of size which are involved in any aspect of the food chain.

TABLE OF CONTENTS

Content Page
1 Scope 1
2 Definitions 1
 3  National legislation 3
4  Documentation requirements 3
4.1  The HACCP manual 3
4.2  Control of documents and records 4
5 Management responsibility 4
5.1 General 4
5.2  Appointment of the management representative 4
5.3  Resources 4
5.4  Management review 5
6  Prerequisite programmes (PRPs) 5
7 Corrective action 6
8  HACCP study requirements 6
8.1  Stages of the HACCP study 6
8.2  Stage 1: Assemble the HACCP team 7
8.3  Stage 2: Describe the product 8
8.4  Stage 3: Identify the intended use of the product 8
8.5  Stage 4: Construct a product flow diagram 8
8.6  Stage 5: Arrange an on-site confirmation of the flow diagram 8
8.7  Stage 6: List the food safety hazards and measures to control the hazards 9
8.8  Stage 7: Determine the critical control points (CCPs) 9
8.9  Stage 8: Establish critical limits for each CCP 9
8.10 Stage 9: Establish a monitoring system for each CCP 9
8.11  Stage 10: Establish corrective action plans 9
8.12 Stage 11: Establish validation, verification and review procedures 10
8.13  Stage 12: Establish control of documents and records 11
Annex A 12
Annex B 13
Annex C 14
Bibliography 16

Additional information

Format

PDF, Hardcopy