The intent of the HACCP system is to focus control at CCPs Redesign of the operation should be considered if a hazard which must be controlled is identified but no ccPs are found. HACCP should be applied to each specific operation separately. CCPs identified in any given example in any Codex Code of Hygienic Practice might not be the only ones identified for a specific application or might be of a different nature The HACCP application should be reviewed and necessary changes made when any modification is made in the product, process, or any step It is important when applying HACCP to be flexible where appropriate, given the context of the application taking into account the nature and the size of the operation Application The application of HACCP principles consists of the following tasks as identified in the Logic Sequence for Application of HACCP(Diagram 1) Assemble haccp team The food operation should assure that the appropriate product specific knowledge and expertise is available for the development of an effective HACCP plan. Optimally, this may be accomplished by assembling a multidisciplinary team. Where such expertise is not available on site, expert advice should be obtained from other sources. The scope of he HACCP plan should be identified. The scope should describe which segment of the food chain is involved and the general classes of hazards to be addressed(e.g. does it cover all classes of hazards or only selected classes) Describe product A full description of the product should be drawn up, including relevant safety information such as: composition, physical/chemical structure(including Aw. pH, etc. ) microcidal/static treatments( e.g. heat-treatment, freezing, brining, smoking, etc. ) packaging, durability and storage conditions and method of distribution Identify intended use The intended use should be based on the expected uses of the product by the end user or consumer. In specific cases, vulnerable groups of the population, e.g. institutional feeding, may have to be considered Construct flow diagram The flow diagram should be constructed by the HACCP team. The flow diagram should consideration should be given to steps preceding and following the specified operation cover all steps in the operation. When applying HACCP to a given operaticThe intent of the HACCP system is to focus control at CCPs. Redesign of the operation should be considered if a hazard which must be controlled is identified but no CCPs are found. HACCP should be applied to each specific operation separately. CCPs identified in any given example in any Codex Code of Hygienic Practice might not be the only ones identified for a specific application or might be of a different nature. The HACCP application should be reviewed and necessary changes made when any modification is made in the product, process, or any step. It is important when applying HACCP to be flexible where appropriate, given the context of the application taking into account the nature and the size of the operation. Application The application of HACCP principles consists of the following tasks as identified in the Logic Sequence for Application of HACCP (Diagram 1). 1. Assemble HACCP team The food operation should assure that the appropriate product specific knowledge and expertise is available for the development of an effective HACCP plan. Optimally, this may be accomplished by assembling a multidisciplinary team. Where such expertise is not available on site, expert advice should be obtained from other sources. The scope of the HACCP plan should be identified. The scope should describe which segment of the food chain is involved and the general classes of hazards to be addressed (e.g. does it cover all classes of hazards or only selected classes). 2. Describe product A full description of the product should be drawn up, including relevant safety information such as: composition, physical/chemical structure (including Aw, pH, etc.), microcidal/static treatments (e.g. heat-treatment, freezing, brining, smoking, etc.), packaging, durability and storage conditions and method of distribution. 3. Identify intended use The intended use should be based on the expected uses of the product by the end user or consumer. In specific cases, vulnerable groups of the population, e.g. institutional feeding, may have to be considered. 4. Construct flow diagram The flow diagram should be constructed by the HACCP team. The flow diagram should cover all steps in the operation. When applying HACCP to a given operation, consideration should be given to steps preceding and following the specified operation