Salmonella: Code of Practice for the Control of (PB2202)

6. Hazard Analysis Critical Control Points (HACCP)

6.1 a) There should be a comprehensive system designed, documented, implemented and controlled, so as to provide assurance that final feedingstuffs will be consistently of a satisfactory bacteriological quality. The techniques of Hazard Analysis Critical Control Points (HACCP) are likely to be particularly useful in this respect. The purpose of the bacteriological monitoring provided in Section 7 is to provide an indication that bacteriological quality criteria are being met. Specific Actions are recommended in the event that these criteria are not met.

    b) The principles of HACCP are as follows:

  • All areas and processes are assessed for risk;
  • Regular surveillance of plant hygiene points (where appropriate) known as Critical Control Points (CCP), are completed, with reference to non-compliance limits for each CCP. Each non-compliance is recorded and acted upon using a non-compliance system assigned to each CCP;
  • Records of all HACCP systems should be kept for observation by the authorities or customers.

6.2  HACCP systems are likely to be of particular value in controlling microbiological hygiene in premises where raw materials are generated as a product or by-product of a manufacturing process (e.g. oilseed meals).

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