The Hazard Analysis and Critical Control Point System(HACCP)- Guidelines for its Application Principles The HACCP system consists, of the following seven principles: Principle 1 Conduct a hazard analysis. Principle 2 Determine the Critical Control Points(CCPs)
2.Storage Facilities 2.1 Use of off site facilities- are they controlled 2.1.1 Where the manufacturer commissions the services of (or contracts to off facities e.g. airport
4.1 Staff training programme including records 4.1.1 All employees should be informed in writing of their legal obligations and the company's policy on personal hygiene prior to commencing work, with periodic updates as necessary. It is recommended that a standard induction course explaining the relevant legislation is designed and used by all QA managers for new staff
6. Quality Assurance 6.1 Comprehensive QA system 6.1.1 The company must have a comprehensive system of quality assurance and monitoring, to ensure the consistent production of safe, legal product in compliance with the agreed specification