HACCP: monitoring, corrective action and verification

What this note covers

1. Map the process before selecting controls
2. Understand the seven HACCP principles
3. Differentiate prerequisite programs and critical points
4. Set monitoring that can trigger action
5. Correct a deviation and prevent its recurrence
6. Validate, verify and keep useful records
7. Worked case: a cooling limit is missed

7 sections · 10 key terms & formulas · 6 common mistakes