HACCP Process

HACCP – Hazard Analysis and Critical Control Points

7 Steps or Principles of HACCP

Step 1: Identify Hazards (within the processing facility and the HACCP plan)

Step 2: Identify Critical Control Points (CCP)

Step 3: Setting up procedures and standards

Step 4: Monitoring of critical control points

Step 5: Take Corrective Actions

Step 6: Develop HACCP Record keeping systems

Step 7: Verify and Validate HACCP program to be effective

(working for the processing facility)

Standard Operating Procedures (SOPs) are descriptions of particular tasks undertaken in a food processing operation which addresses:

The purpose and the frequency of doing a task
Who will do the particular task
A description of the procedure to be performed that includes all the steps involved
The corrective actions to be taken if the task is performed incorrectly

South Coast Lobster HACCP Processing
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West Coast Lobster HACCP Processing
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