production and or manufacture IncLu raw materials their receipt and/or production. harvesting transport formulation processing storage. etc. After hazards have been identified, a CCp decision tree may be used to determine whether a step is a CCP for the identified hazard. A model HACCP decision tree for establishing CCP is given in Annex Ill. Application of the model decision tree may differ slightly, depending on whether the operation is for production, slaughter, processing and manufacturing, storage, distribution or other sectors. All hazards which may be reasonably expected to occur, or to 6e introduced at each step, should be considered. If a hazard has been identified for which no control measure exists, the product or process should be modified so that the hazard is eliminated or reduced to acceptable or minimal levels Principle 3 Establish critical limit(s) which must be met to ensure the ccp is under control Critical limits must be specified for each control measure at each CCP. In some cases, more than one critical limit will be specified at a particular CCP. Criteria often used include temperature, time moisture level, pH, water activity, available chlorine, and sensory parameters such as visual appearance and texture. Critical limits may be derived from a variety of sources such as regulatory standards or guidelines, literature surveys experimental studies and/or expert advice Princple 4 Establish a system to monitor control of the ccp by scheduled testing or observations target level has been met. The monitoring procedure must be able to detect loss of control at the cC ritical limit or Monitoring is the periodic measurement or observation at a CCp to determine whether Principle 5 Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control Corrective actions are those actions to be taken either when monitoring results show that a ccp has deviated from its specified critical limit or target level, or, preferably, when monitoring results indicate a trend towards loss of control. In the latter case, action may be taken to adjust the process and maintain control before the deviation leads to a loss of control and hence to a safety hazard Disposition action need to be taken with food that has been produced during the time period that the CCP was out of control. Both corrective actions and disposition actions should be documented in the HACCP record-keeping. Responsibility for documenting these actions must be clearly assigned. Principle 6 Establish procedures for verification which include supple and procedur HACCP system is working effecti Procedures for verification must be established to ensure that the HACCP system is working correctly Monitoring and auditing methods, procedures and tests including random sampling and analysis can be usedproduction and / or manufacture including raw materials their receipt and/or production. harvesting transport. formulation processing. storage. etc. After hazards have been identified, a CCP decision tree may be used to determine whether a step is a CCP for the identified hazard. A model HACCP decision tree for establishing CCP is given in Annex III. Application of the model decision tree may differ slightly, depending on whether the operation is for production, slaughter, processing and manufacturing, storage, distribution or other sectors. All hazards which may be reasonably expected to occur, or to 6e introduced at each step, should be considered. If a hazard has been identified for which no control measure exists, the product or process should be modified so that the hazard is eliminated or reduced to acceptable or minimal levels. Principle 3 Establish critical limit(s) which must be met to ensure the CCP is under control. Critical limits must be specified for each control measure at each CCP. In some cases, more than one critical limit will be specified at a particular CCP. Criteria often used include temperature, time moisture level, pH, water activity, available chlorine, and sensory parameters such as visual appearance and texture. Critical limits may be derived from a variety of sources such as regulatory standards or guidelines, literature surveys, experimental studies and/or expert advice. Principle 4 Establish a system to monitor control of the CCP by scheduled testing or observations. Monitoring is the periodic measurement or observation at a CCP to determine whether a critical limit or target level has been met. The monitoring procedure must be able to detect loss of control at the CCP. Principle 5 Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control. Corrective actions are those actions to 6e taken either when monitoring results show that a CCP has deviated from its specified critical limit or target level, or, preferably, when monitoring results indicate a trend towards loss of control. In the latter case, action may be taken to adjust the process and maintain control before the deviation leads to a loss of control and hence to a safety hazard. Disposition action need to be taken with food that has been produced during the time period that the CCP was out of control. Both corrective actions and disposition actions should be documented in the HACCP record-keeping. Responsibility for documenting these actions must be clearly assigned. Principle 6 Establish procedures for verification which include supplementary tests and procedures to confirm that the HACCP system is working effectively. Procedures for verification must be established to ensure that the HACCP system is working correctly. Monitoring and auditing methods, procedures and tests including random sampling and analysis can be used for this purpose