HACCP Standards

HACCP standard

1. Location requirements of HACCP

Location requirements of HACCP
Clause 4.1
1. Establishments
Potential sources of contamination need to be considered when deciding where to locate food establishments, as well as the effectiveness of any reasonable measures that might be taken to protect food. Establishments should not be located anywhere where, after considering such protective measures, it is clear that there will remain [...]

2. HACCP requirements of premises and rooms

HACCP requirements of premises and rooms
Clause 4.2
1. Design and layout

3. Equipment requirements of HACCP

Equipment requirements of HACCP
Clause 4.3
1. General
Equipment and containers (other than once-only use containers and packaging) coming into contact with food, should be designed and constructed to ensure that, where necessary, they can be adequately cleaned, disinfected and maintained to avoid the contamination of food. Equipment and containers should be made of materials with [...]

4. HACCP requirements of facilities

HACCP requirements of facilities
Clause 4.4
1. Water supply
An adequate supply of potable water with appropriate facilities for its storage, distribution and temperature control, should be available whenever necessary to ensure the safety and suitability of food.

5. CONTROL OF FOOD HAZARDS in HACCP

CONTROL OF FOOD HAZARDS in HACCP
Clause 5.1
Food business operators should control food hazards through the use of systems such as HACCP. They should:

6. KEY ASPECTS OF HYGIENE CONTROL SYSTEMS in HACCP

KEY ASPECTS OF HYGIENE CONTROL SYSTEMS in HACCP
Clause 5.2
1. Time and temperature control

7. INCOMING MATERIAL REQUIREMENTS in HACCP

INCOMING MATERIAL REQUIREMENTS in HACCP
Clause 5.3
No raw material or ingredient should be accepted by an establishment if it is known to contain parasites, undesirable micro-organisms, pesticides, veterinary drugs or toxic, decomposed or extraneous substances which would not be reduced to an acceptable level by normal sorting and/or processing. Where appropriate, specifications for raw materials should [...]

8. HACCP requirements of packaging

HACCP requirements of packaging
Clause 5.4
Packaging design and materials should provide adequate protection for products to minimize contamination, prevent damage, and accommodate proper labelling. Packaging materials or gases where used must be non-toxic and not pose a threat to the safety and suitability of food under the specified conditions of storage and use. Where appropriate, reusable [...]

9. Water requirements of HACCP

Water requirements of HACCP
Clause 5.5
1. In contact with food
Only potable water, should be used in food handling and processing, with the following exceptions:

Published by admin on Nov 16, 2009 under HACCP standard |



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