Principle I Establish documentation conceming all procedures and records appropriate to these principles APPLICATION OF THE PRINCIPLES OF HACCP During the hazard analysis and subsequent operations in designing and applying HACCP system, consideration must be given to the impact of raw materials, ingredients, food manufacturing practices, role of manufacturing processes to control hazards, likely end-use of the product, consumer populations at risk and epidemiological evidence relative to food safety. The intent of the HACCP system is to focus control at CCP Redesign of the operation should be considered if a hazard is identified but no CCP are found. HACCP should be applied to each specific operation separately. CCP identified in any given example in any Codex code of hy gienic 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 s important when applying haCCp to be flexible given the contest of the application. of HACCP pr quires the following tasks as identified in the LOGIC SEQUENCE for the Application of HACCP- Annex Ill Assemble haccp team Assemble a multi disciplinary team that has specific knowledge and expertise appropriate to the product. Where such expertise is not available on site, expert advice should be obtained from other sources 2 Describe product A full description of the product should be drawn up, including information on composition and method of distribution Identifv 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, eg, institutional feeding, may have to be considere 4 Construct flow diagram The flow diagram should be constructed by the HACCP team. Each step within the specified area of operation should be analyzed for the particular part of the operation under consideration to produce the flow diagram. When applying HACCP to a given operation, consideration should be given to steps preceding and following the specified operation On-site verification of flow -diagram The HACCP team should confirm the processing operation against the flow diagram during all stages and hours of operation and amend the flow diagram where appropriate List all hazards associated with each step and consider any preventative measures to control hazards (Principle DPrinciple 7 Establish documentation concerning all procedures and records appropriate to these principles. APPLICATION OF THE PRINCIPLES OF HACCP During the hazard analysis and subsequent operations in designing and applying HACCP system, consideration must be given to the impact of raw materials, ingredients, food manufacturing practices, role of manufacturing processes to control hazards, likely end-use of the product, consumer populations at risk and epidemiological evidence relative to food safety. The intent of the HACCP system is to focus control at CCP. Redesign of the operation should be considered if a hazard is identified but no CCP are found. HACCP should be applied to each specific operation separately. CCP 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 given the contest of the application. The application of HACCP principles requires the following tasks as identified in the LOGIC SEQUENCE for the Application of HACCP- Annex III: 1. Assemble HACCP team Assemble a multi disciplinary team that has specific knowledge and expertise appropriate to the product. Where such expertise is not available on site, expert advice should be obtained from other sources. 2. Describe product A full description of the product should be drawn up, including information on composition 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 , eg., institutional feeding, may have to be considered. 4. Construct flow diagram The flow diagram should be constructed by the HACCP team. Each step within the specified area of operation should be analyzed for the particular part of the operation under consideration to produce the flow diagram. When applying HACCP to a given operation, consideration should be given to steps preceding and following the specified operation. 5. On-site verification of flow -diagram The HACCP team should confirm the processing operation against the flow diagram during all stages and hours of operation and amend the flow diagram where appropriate. 6. List all hazards associated with each step and consider any preventative measures to control hazards (Principle 1)