Hazard analysis and CCP determination, and how to build a HACCP plan your auditor accepts and your shift supervisor can actually follow on the floor.
A HACCP plan has two audiences that rarely want the same document: the auditor and the shift supervisor. You work from hazard analysis through critical control point determination and monitoring to a plan that satisfies the first without becoming unusable to the second.
Prerequisite programmes, the seven principles, and preliminary steps.
Identifying biological, chemical, and physical hazards and their significance.
Using decision logic to distinguish control points from prerequisites.
Setting measurable limits and practical monitoring procedures.
Responding to deviations and verifying the plan works.
Building records that are usable on the floor and defensible in audit.
Food safety team leaders, quality supervisors, and production managers in food manufacturing and processing.
A food production, quality or technical role.
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