|
To point out all steps of the production process and to find out wich steps
could mean a hazard for the enduser of the product (e.g. the growth of
harmfull bacteria, infection with harmfull chemicals or decay of the
product itself).
|
|
To determine the seriousness of the danger and the chance of occurance.
|
|
To determine the Critical Control Points (CCP). These are steps
in the process the require contineous monitoring to master potential
hazards.
|
|
To determine the boundary values for each CCP. These limits can
relate to time, temperature, pH, amount of bacteria etc.
|
|
The monitoring of the CCP's by measuring and checking if
values are within the allowed range and storing the measured
values for later reference.
|
|
Taking corrective actions to remove the hazard when the values are
exceeding the allowed range.
|
|
The periodical verification of the correct functioning of the system
and checks to determine if the ranges were chosen correctly.
|