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" the qualitative and/or quantitative evaluation of the presence of hazards;
CAC/RCP 1-1969, Rev. 4-2003 - Annex Page 26
" survival or multiplication of micro-organisms of concern;
" production or persistence in foods of toxins, chemicals or physical agents; and,
" conditions leading to the above.
Consideration should be given to what control measures, if any exist, can be applied to each hazard.
More than one control measure may be required to control a specific hazard(s) and more than one
hazard may be controlled by a specified control measure.
7. Determine Critical Control Points
(SEE PRINCIPLE 2)3
There may be more than one CCP at which control is applied to address the same hazard. The
determination of a CCP in the HACCP system can be facilitated by the application of a decision tree
(e.g., Diagram 2), which indicates a logic reasoning approach. Application of a decision tree should be
flexible, given whether the operation is for production, slaughter, processing, storage, distribution or
other. It should be used for guidance when determining CCPs. This example of a decision tree may not
be applicable to all situations. Other approaches may be used. Training in the application of the
decision tree is recommended.
If a hazard has been identified at a step where control is necessary for safety, and no control 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 control measure.
8. Establish critical limits for each CCP
(SEE PRINCIPLE 3)
Critical limits must be specified and validated for each Critical Control Point. 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, available chlorine, and sensory parameters such as visual
appearance and texture.
Where HACCP guidance developed by experts has been used to establish the critical limits, care should
be taken to ensure that these limits fully apply to the specific operation, product or groups of products
under consideration. These critical limits should be measurable.
9. Establish a monitoring system for each CCP
(SEE 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 to make adjustments to ensure control of the process to prevent
violating the critical limits. Where possible, process adjustments should be made when monitoring
results indicate a trend towards loss of control at a CCP. The adjustments should be taken before a
deviation occurs. Data derived from monitoring must be evaluated by a designated person with
knowledge and 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
3
Since the publication of the decision tree by Codex, its use has been implemented many times for training purposes. In many
instances, while this tree has been useful to explain the logic and depth of understanding needed to determine CCPs, it is not specific
to all food operations, e.g., slaughter, and therefore it should be used in conjunction with professional judgement, and modified in
some cases.
CAC/RCP 1-1969, Rev. 4-2003 - Annex Page 27
control. Most monitoring procedures for CCPs 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 CCPs must be signed by the person(s) doing the
monitoring and by a responsible reviewing official(s) of the company.
10. Establish corrective actions
(SEE PRINCIPLE 5)
Specific corrective actions must be developed for each CCP in the HACCP system in order to deal with
deviations when they occur.
The actions must ensure that the CCP has been brought under control. Actions taken must also include
proper disposition of the affected product. Deviation and product disposition procedures must be
documented in the HACCP record keeping.
11. Establish verification procedures
(SEE PRINCIPLE 6)
Establish procedures for verification. Verification and auditing methods, procedures and tests,
including random sampling and analysis, can be used to determine if the HACCP system is working
correctly. The frequency of verification should be sufficient to confirm that the HACCP system is
working effectively.
Verification should be carried out by someone other than the person who is responsible for performing
the monitoring and corrective actions. Where certain verification activities cannot be performed in
house, verification should be performed on behalf of the business by external experts or qualified third
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