CODEX HACCP (CXC 1-1969)
Codex HACCP (CXC 1-1969)
General Principles of Food Hygiene & HACCP Annex (Codex Alimentarius CXC 1-1969)
Codex Alimentarius framework that the world's food-safety regimes (FDA Part 117, FSIS 9 CFR 417, SFCR Part 4, SQF, BRCGS, FSSC 22000) all structurally derive from. Defines the 5 preliminary steps, 7 HACCP principles, CCP decision tree, and core HACCP vocabulary.
- Section AFive Preliminary Steps
- Section BThe Seven HACCP Principles
- Principle 1Conduct a hazard analysis
- Principle 2Determine the Critical Control Points (CCPs)
- Principle 3Establish validated critical limits for each CCP
- Principle 4Establish a system to monitor control of each CCP
- Principle 5Establish corrective actions
- Principle 6Establish verification procedures
- Principle 7Establish documentation and record-keeping
- Section CCodex CCP Decision Tree
- Q1Do control measures exist for the identified hazard?
- Q2Is the step specifically designed to eliminate or reduce the hazard to an acceptable level?
- Q3Could contamination with the hazard occur or increase to unacceptable levels at this step?
- Q4Will a subsequent step eliminate the hazard or reduce it to an acceptable level?
- Section DKey Definitions