The HACCP team should list all the biological, chemical or physical hazards that may be reasonable expected to occur at each step and describe the preventative measures that can be used to control these hazards. The HACCP team next analyses each hazard For inclusion in the list hazards must be of a nature such that their elimination or reduction to acceptable levels is essential to the production of a safe food The team must then consider what preventative measures if any, exist which can be applied for each hazard. Preventative measures are those actions and activities that are required to eliminate hazards or reduce their impact or occurrence to acceptable levels. More than one preventative measure may be required to control specific hazards)and more than one hazard may be controlled by a specified preventative measure Applv HACCP Decision Tree to Each Step( Principle 2) The identification of a CCP in the HACCP system is facilitated by the application of a decision tree(Annex III). All hazards that may be reasonably expected to occur, or be introduced at each step, considered. Training in the application of the decision tree may be required If a hazard has been identified at a step where control is necessary for safety, and no preventative measure exists at that step, or any other, then the product or process should be modified at that step or at any earlier or later stage, to include a preventative measure Application of the decision tree determine whether the step is a CCP for the identified hazard. Application of the decision should be flexible, given whether the operation is for production, slaughter, storage, distribution or other Establish critical limits for each CCP(Principle 3). Critical limits must be specified for each preventative measure. In some cases more than one critical limit will be elaborated at a particular step. Criteria often used include measurements of temperature, time, moisture level, pH, Aw, and available chlorine, and sensory parameters such as visual appearance and exture Establish a Monitoring System for Each CCP(Principle 4) Monitoring is the scheduled measurement or observation of a ccp relative to its critical limits. the monitoring procedures must be able to detect loss of control at the CCP. Further, monitoring should ideally provide this information in time for corrective action to be taken to regain control of the process before there is a need to reject the product Data derived from monitoring must be evaluated by a designated person with authority to carry out corrective actions when indicated. If monitoring is not continuous, then the amount or frequency of monitoring must be sufficient to guarantee the CCP is in control. Most monitoring procedures for CCP will need to be done rapidly because they relate to on-line processes and there will not be time for length analytical testing Physical and chemical measurements are often preferred to microbiological testing because they may be done rapidly and can often indicate the microbiological control of the product. All records and documents associated with monitoring CCP must be signed by the persons) doing the monitoring and by a responsible reviewing official of the companyThe HACCP team should list all the biological, chemical or physical hazards that may be reasonable expected to occur at each step and describe the preventative measures that can be used to control these hazards. The HACCP team next analyses each hazard. For inclusion in the list, hazards must be of a nature such that their elimination or reduction to acceptable levels is essential to the production of a safe food. The team must then consider what preventative measures, if any, exist which can be applied for each hazard. Preventative measures are those actions and activities that are required to eliminate hazards or reduce their impact or occurrence to acceptable levels. More than one preventative measure may be required to control a specific hazards) and more than one hazard may be controlled by a specified preventative measure. 7. Apply HACCP Decision Tree to Each Step (Principle 2) The identification of a CCP in the HACCP system is facilitated by the application of a decision tree (Annex III). All hazards that may be reasonably expected to occur, or be introduced at each step, should be considered. Training in the application of the decision tree may be required. If a hazard has been identified at a step where control is necessary for safety, and no preventative measure exists at that step, or any other, then the product or process should be modified at that step, or at any earlier or later stage, to include a preventative measure. Application of the decision tree determine whether the step is a CCP for the identified hazard. Application of the decision should be flexible, given whether the operation is for production, slaughter, storage, distribution or other. 8. Establish critical limits for each CCP (Principle 3) Critical limits must be specified for each preventative measure. In some cases more than one critical limit will be elaborated at a particular step. Criteria often used include measurements of temperature, time, moisture level, pH, Aw, and available chlorine, and sensory parameters such as visual appearance and texture. 9. Establish a Monitoring System for Each CCP (Principle 4) Monitoring is the scheduled measurement or observation of a CCP relative to its critical limits. The monitoring procedures must be able to detect loss of control at the CCP. Further, monitoring should ideally provide this information in time for corrective action to be taken to regain control of the process before there is a need to reject the product. Data derived from monitoring must be evaluated by a designated person with authority to carry out corrective actions when indicated. If monitoring is not continuous, then the amount or frequency of monitoring must be sufficient to guarantee the CCP is in control. Most monitoring procedures for CCP will need to be done rapidly because they relate to on-line processes and there will not be time for lengthy analytical testing. Physical and chemical measurements are often preferred to microbiological testing because they may be done rapidly and can often indicate the microbiological control of the product. All records and documents associated with monitoring CCP must be signed by the persons) doing the monitoring and by a responsible reviewing official of the company