Online class

GMP-HACCP-ISO 22000:2018
FSSC 22000 Version 5.1

Comprehensive Food Safety Management System Awareness

Training
30 – 31 January 2021
COURSE CONTENT
❖ISO/TS 22002-1 PRP for Food Manufacturing
❖General Principles of Food Hygiene CXC 1-1969 (Rev
2020)
❖Hazard Analysis & Critical Control Point
❖ISO 22000:2018
❖FSSC 22000 Version 5.1
 HELLO
Gilang Anugrah Putra
0813 8026 0793
gilang.anugrah@gmail.com - Depok

Pendidikan : Teknologi Pangan – IPB (2001-2005)

Riwayat pekerjaan :
• Food Safety and Quality Consultant PT Saff Suprima Utama, 2018 - Sekarang
Associate Food Safety Trainer SAI Global, British Standard Institution (BSI), TUV Nord, Llyod Register (LR)
Bureau Veritas (BV) & Intertek
Food Entrepreneur – Dendeng Mintarsih *Dendeng Enak, Halal & MD BPOM*
• ISO General Manager PT Matahari Putra Prima Tbk (Hypermart, Foodmart, Boston & SmartClub) 2014-2018
• QA/QC Manager PT Futami Food & Beverages, 2013-2014
• Food Safety & Quality Consultant Premysis Consulting, 2011-2013
• Food Safety Coordinator PT Nestle Indonesia, 2010-2011
• QA Supervisor PT. Kaldu Sari Nabati Indonesia, 2008-2010
• QA Supervisor PT Ceres, 2007-2008
• QC Supervisor PT Central Pertiwi Bahari 2005-2007
Introduction to Food Safety System

Chemical
Physical Allergens

Hazard Radiological
Biological substances

FSMS

Food Safety Management System is needed to

prevent hazard from food
International Standard for Food Safety Management System

HACCP is the most recognizable and

acceptable food safety system

There are a lot of Food Safety Standards

ISO 22000:2018
GFSI (Global Food Safety Initiative)
https://mygfsi.com/
International Standard for Food Safety System

ISO 22000:2018 → to harmonize on a global level the

requirements for food safety management for businesses
within the food chain

ISO 22000:2018 → is it the best standard for

Food Safety Management System?
ISO 22000:2018
The Most Recognized Food Safety Management System
in Indonesia

▪ HACCP

▪ ISO 22000:2018

▪ FSSC 22000 Version 5.1

▪ BRC GS Food Safety Issue 8

01
ISO/TS 22002-1
PRP FOR FOOD
MANUFACTURING
INTRODUCTION
Prerequisite Program (PRP) adalah kondisi
dan aktivitas dasar yang dibutuhkan untuk
memelihara lingkungan yang higienis
sepanjang rantai makanan yang sesuai
untuk produksi, penanganan, dan
penyediaan produk akhir yang aman untuk
konsumsi manusia.
Prerequisite Programmes (PRP)

ISO/TS 22002-1 Prerequisite programmes on food safety for food manufacturing

ISO/TS 22002-2 Prerequisite programmes on food safety for catering
ISO/TS 22002-3 Prerequisite programmes on food safety for farming
ISO/TS 22002-4 Prerequisite programmes on food safety for food packaging manufacturing
ISO/TS 22002-5 Prerequisite programmes on food safety for transport and storage
ISO/TS 22002-6 Prerequisite programmes on food safety for feed and animal food production
CONTENT OF ISO/TS 22002-1 PRP for Food Manufacturing

1. Scope 10. Measures for prevention of cross

2. Normative Reference contamination
11. Cleaning and Sanitizing
3. Term and Definition
12. Pest Control
4. Construction and Layout of Building
13. Personnel Hygiene and Employee Facilities
5. Layout of Premises and Workspaces 14. Rework
6. Utilities - air, water, energy 15. Product Recall Procedures
7. Waste Disposal 16. Warehousing
8. Equipment suitability, cleaning, and 17. Product Information/consumer Awareness
maintenance 18. Food Defence, Biovigilance, and
9. Management of Purchased Materials Bioterrorism
4 – KONSTRUKSI DAN LAYOUT BANGUNAN

Bangunan harus dirancang, dibangun dan

dipelihara sesuai dengan :
– Sifat dari proses operasi
– Potensi bahaya keamanan pangan dari
proses tersebut
– Perlindungan dari kontaminasi
– Konstruksi yang tahan lama dan tidak
menghadirkan bahaya terhadap produk
5 – TATA LETAK BANGUNAN DAN RUANG KERJA

Tata letak area dalam harus didesain, dibuat dan

dipelihara untuk memastikan higiene dan praktik
kerja yang baik

Pertimbangkan :
➢ Alur pergerakan material, recycle, produk,
orang dan layout peralatan
➢ Potensi kontaminasi silang
5 – TATA LETAK BANGUNAN DAN RUANG KERJA

Pengendalian terhadap :
➢ Dinding area proses
➢ Lantai area proses
➢ Persimpangan dinding dan lantai
➢ Drainase
➢ Atap & plafon
➢ Jendela, ventilasi atap atau kipas
➢ Insect screen
➢ Pintu
6 – UTILITIES (AIR – UDARA – ENERGI)

Air
➢ Persediaan air minum harus memadai ➢ Air untuk pembersihan yang ada
untuk memenuhi kebutuhan proses. resiko kontak produk tidak langsung
➢ Fasilitas penyimpanan, distribusi dan harus memenuhi persyaratan mutu
dimana dibutuhkan, pengendalian
suhu air harus didesain untuk dan mikrobiologi yang terkait
memenuhi persyaratan kualitas air dengan penerapan
➢ Air (termasuk es & uap) yang ➢ Pengecekan residu klorin dilakukan
digunakan sebagai bahan tambahan untuk air yang berklorin
atau kontak dengan produk atau
permukaan produk, harus memenuhi ➢ Identifikasi penggunaan non air
persyaratan mutu dan mikrobiologi minum harus terpisah , diberi label
yang terkait dengan produk. dan tidak menyatu dengan air
minum
6 – UTILITIES (AIR – UDARA – ENERGI)

Boiler
Jika menggunakan bahan kimia maka :

– Persetujuan bahan tambahan pangan yang memenuhi spesifikasi terkait; atau

– Tambahan yang sudah disetujui oleh pihak yang berwenang yang menyatakan
keamanannya untuk penggunaan dalam air untuk konsumsi manusia

Bahan kimia boiler harus disimpan di area terpisah, aman (dikunci

atau dikendalikan aksesnya), jika tidak segera digunakan.
6 – UTILITIES (AIR – UDARA – ENERGI)

Compressed air and other gases

Gas yang kontak langsung maupun tidak langsung dengan produk harus berasal dari sumber
yang sesuai untuk food contact use, difilter untuk menghilangkan debu, minyak dan air.

Pencahayaan yang disediakan (alami atau buatan) harus

memudahkan personil untuk mengoperasikan secara higienis

Lampu harus dilindungi untuk menjamin bahan baku, produk

atau peralatan tidak terkontaminasi seandainya pecah.
7 – PEMBUANGAN LIMBAH

➢ Sistem harus tersedia untuk memastikan bahan

limbah diidentifikasi, dikumpulkan, dipindahkan dan
dibuang dengan cara tertentu sehingga mencegah
kontaminasi terhadap produk atau area produksi.

➢ Wadah limbah/ sampah harus diidentifikasi dengan

jelas maksud penggunaannya, penempatannya, jenis
bahannya, dan dikunci dimana limbah/sampah bisa
menimbulkan resiko terhadap produk.

➢ Pemusnahan limbah kemasan berlabel

8 – KESESUAIAN PERALATAN, PEMBERSIHAN,
DAN PEMELIHARAAN

Program pemeliharaan (Preventive Maintenance) harus tersedia mencakup :

➢ Prosedur untuk melepas peralatan yang dipelihara kembali ke produksi harus mencakup
pembersihan, sanitasi
➢ Semua peralatan yang digunakan untuk memantau dan/atau mengendalikan bahaya
keamanan pangan
➢ Lubrikan dan cairan transfer panas harus food grade dimana ada resiko kontak langsung
atau tidak langsung terhadap produk
➢ Personil maintenance harus diberikan pelatihan terkait bahaya terhadap produk dari
aktivitas mereka.
9 – PENGELOLAAN BARANG YANG DIBELI

Pembelian bahan yang memiliki dampak terhadap keamanan

pangan harus dikendalikan untuk memastikan pemasok yang
digunakan mampu memenuhi persyaratan yang dikehendaki.

Kesesuaian bahan yang datang harus diverifikasi terhadap

spesifikasi persyaratan pembelian.
10 – PENGUKURAN PENCEGAHAN KONTAMINASI SILANG

Program harus tersedia untuk mencegah, mengendalikan dan

mendeteksi kontaminasi. Pengukuran harus mencakup
pencegahan kontaminasi fisik, alergen dan mikroba.

Area dimana ada potensi kontaminasi silang mikrobiologi (dari

udara atau jalur lalu lintas) harus diterapkan identifikasi dan
rencana pemisahan (Zoning).
10 – PENGUKURAN PENCEGAHAN KONTAMINASI SILANG

➢ Jika bahan kaca atau rapuh digunakan, inspeksi

rutin dan prosedur jika terjadi kontaminasi harus
ditentukan dan dilaksanakan.

➢ Catatan pecahan alat kaca harus disimpan.

11 – PEMBERSIHAN DAN SANITASI

• Program pembersihan dan sanitasi harus ditetapkan dan divalidasi oleh organisasi
untuk memastikan semua bagian dan peralatan dibersihkan atau disanitasi sesuai
jadwal, termasuk kebersihan peralatan pembersih.

• Program pembersihan dan sanitasi harus menjelaskan minimal:

– Area, bagian peralatan dan alat yang harus dibersihkan/ disanitasi
– Tanggung jawab untuk setiap pekerjaan
– Metode dan frekuensi pembersihan/ sanitasi
– Pengaturan pemantauan dan verifikasi
– Inspeksi setelah proses pembersihan
– Inspeksi sebelum digunakan (start-up inspections)
12 – PENGENDALIAN HAMA

➢ Prosedur pengendalian hama harus diterapkan.

➢ Pabrik harus menunjuk personil/kontraktor ahli yang mengelola

kegiatan pengendalian hama.

➢ Program pengelolaan hama harus didokumentasikan dan

mengidentifikasi target hama, peta rencana, metode, jadwal,
prosedur pengendalian, daftar bahan kimia yang disetujui, dan
jika dibutuhkan persyaratan pelatihan.
13 – KEBERSIHAN PERSONIL & FASILITAS KARYAWAN

Pakaian :
➢tidak boleh digunakan untuk keperluan lain
➢tidak diperkenankan menggunakan kancing dan kantong di atas pinggang
➢dicuci sesuai standar dengan interval yang sesuai dengan tujuan penggunaan

Rambut, jenggot dan kumis harus dilindungi (tertutup rapat) oleh pengekang kecuali tidak
diperlukan sesuai analisa bahaya.

Sarung tangan untuk kontak dengan produk harus bersih dan dalam kondisi baik.

Sepatu di area produksi harus tertutup dan dibuat dari bahan yang tidak menyerap.
13 – KEBERSIHAN PERSONIL & FASILITAS KARYAWAN

➢ Fasilitas kebersihan karyawan harus tersedia dekat

titik persyaratan kebersihan diterapkan. Penetapan
harus mempertimbangkan :
– kesesuaian jumlah, lokasi dan sarana
– bak cuci yang dirancang untuk cuci tangan,
terpisah dari bak yang digunakan untuk
makanan dan tempat pembersihan peralatan
(Kran tidak boleh dioperasikan dengan tangan)
➢ Jumlah toilet memadai sesuai dengan rancangan
kebersihan, dilengkapi dengan tempat cuci tangan,
pengering.
➢ Memiliki fasilitas ganti yang memadai bagi
personil.
13 – KEBERSIHAN PERSONIL & FASILITAS KARYAWAN

• Karyawan harus melalui pengujian medis sebelum dipekerjakan di

operasional yang kontak dengan makanan, kecuali bahaya terdokumentasi
atau penilaian medis mengindikasikan sebaliknya.

• Pada area penanganan makanan, personil dengan luka atau luka bakar harus
menutup lukanya dengan pakaian yang sudah ditentukan.

• Personil dalam area produksi makanan harus disyaratkan

mencuci/mensanitasi tangan

• Kuku harus dijaga bersih dan pendek

14 – REWORK

Produk rework harus disimpan, ditangani dan digunakan

sedemikian rupa sehingga keamanan, kualitas ketertelusuran
dan kesesuaian dengan regulasi selalu terpelihara.
– Rasio rework
– Kemasan rework
– Label rework
– Alasan rework
15 – PROSEDUR PENARIKAN PRODUK

• Sistem harus tersedia untuk memastikan produk

yang gagal memenuhi persyaratan standar
keamanan pangan bisa diidentifikasi, dilokasikan
dan dipisahkan dari semua titik dari rantai
penyediaan (supply chain).

• Daftar kontak personil kunci dalam penarikan

produk harus dipelihara
16 – WAREHOUSING

• Bahan dan produk harus disimpan di tempat yang

bersih, kering, ventilasi yang memadai untuk
melindungi dari debu, kondensasi, kontaminasi
lainnya.
• Pengendalian yang efektif terhadap parameter
yang disyaratkan.
• Waste dan bahan kimia harus disimpan terpisah.
• Area produk yang tidak sesuai harus disediakan.
• Sistem rotasi yang spesifik (FIFO/ FEFO) harus
dipantau
• Truk atau forklift berbahan bakar bensin atau solar
tidak boleh digunakan di gudang bahan/produk.
17 – INFORMASI PRODUK / KESADARAN KONSUMEN

• informasi harus disampaikan kepada

konsumen sehingga konsumen dapat
memahami pentingnya hal tersebut dan
membuat pilihan berdasarkan informasi
tersebut
• Contoh informasi : instruksi penyimpanan,
persiapan dan saran penyajian.
• Prosedur harus tersedia untuk memastikan
penerapan label yang benar terhadap
produk.
18 – FOOD DEFENCE, BIOVIGILANCE & BIOTERRORISM

Area sensitif yang potensial dari kemungkinan tindakan

sabotase, perusakan atau terorisme harus diidentifikasi,
dipetakan dan dikendalikan aksesnya.
02

GENERAL PRINCIPLES OF
FOOD HYGIENE
CXC 1-1969 (REV 2020)
 GENERAL PRINCIPLES OF FOOD HYGIENE
CXC 1-1969

2020
CHAPTER ONE GOOD HYGIENE PRACTICES
• SECTION 1: INTRODUCTION AND CONTROL OF FOOD HAZARDS
• SECTION 2: PRIMARY PRODUCTION
• SECTION 3: ESTABLISHMENT - DESIGN OF FACILITIES AND EQUIPMENT
• SECTION 4: TRAINING AND COMPETENCE
• SECTION 5: ESTABLISHMENT MAINTENANCE, CLEANING AND DISINFECTION, AND PEST CONTROL
• SECTION 6: PERSONAL HYGIENE
• SECTION 7: CONTROL OF OPERATION
• SECTION 8: PRODUCT INFORMATION AND CONSUMER AWARENESS
• SECTION 9: TRANSPORTATION

CHAPTER TWO HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND GUIDELINES FOR ITS
APPLICATION
03
HACCP
HAZARD ANALYSIS &
CRITICAL CONTROL
POINT
CXC 1-1969
 Chapter 2. HACCP System and Guidelines for its Application

2.1 Introduction
Prior to application of a HACCP system FBO should have in place prerequisite programmes
Management awareness and commitment to food safety are necessary
The intent of the HACCP system is to focus control at Critical Control Points (CCPs)
A HACCP approach should be customized
The HACCP system should be reviewed periodically and whenever there is a significant change
2.2 Flexibility for small and/or less developed food businesses
Applying such flexibility e.g. recording only monitoring results when there is a deviation instead of every
monitoring result to reduce unnecessary burden of record keeping.
 Chapter 2. HACCP System and Guidelines for its Application
SECTION 3
• 3.1 Assemble HACCP Team and Identify Scope (Step 1)
• 3.2 Describe product (Step 2)
• 3.3 Identify intended use and users (Step 3)
• 3.4 Construct flow diagram (Step 4)
• 3.5 On-site confirmation of flow diagram (Step 5)
• 3.6 List all potential hazards that are likely to occur and associated with each step, conduct a hazard analysis to identify
the significant hazards, and consider any measures to control identified hazards (Step 6/ Principle 1)
• 3.7 Determine the Critical Control Points (Step 7/ Principle 2)
• `3.8 Establish Validated Critical Limit for each CCP (Step 8/Principle 3)
• 3.9 Establish a Monitoring System for Each CCP (Step 9/ Principle 4)
• 3.10 Establish corrective actions (Step 10/ Principle 5)
• 3.11 Validation of the HACCP Plan and Verification Procedures (Step 11/ Principle 6)
3.11.1 Validation of the HACCP Plan
3.11.2 Verification Procedures
• 3.12 Establish Documentation and Record Keeping (Step 12/ Principle 7)
• 3.13 Training
 Chapter 2. HACCP System and Guidelines for its Application

3.1 Assemble HACCP Team and Identify Scope (Step 1)

• Multidisciplinary team
• Where relevant expertise is not available in house, expert advice should be
obtained from other sources, such as trade and industry associations, independent
experts, competent authorities, HACCP literature and HACCP guides (including
sector-specific HACCP guides).
• Scope should describe which food products and processes are covered.
 Chapter 2. HACCP System and Guidelines for its Application

• 3.2 Describe product (Step 2)

➢ Full description of the product including relevant safety information such as
composition (i.e. ingredients), physical/chemical characteristics (e.g. aw, pH,
preservatives, allergens), processing methods/technologies (heat-treatment,
freezing, drying, brining, smoking, etc.), packaging, durability/shelf life, storage
conditions and method of distribution.
➢ Any limits relevant to the food product already established for hazards should be
considered and accounted for in the HACCP plan.
 Chapter 2. HACCP System and Guidelines for its Application

• 3.3 Identify intended use and users (Step 3)

➢ Describe the use intended by the FBO and the expected uses of the product by
the next FBO in the food chain or the consumer
➢ Where foods are being produced specifically for a vulnerable population, it may
be necessary to enhance process controls
 Chapter 2. HACCP System and Guidelines for its Application

• 3.4 Construct flow diagram (Step 4)

Flow diagrams should be clear, accurate and sufficiently detailed
to the extent needed to conduct the hazard analysis. Flow
diagrams should, as appropriate, include but not be limited to the Fat Gula Minyak Resep + BTM

following: Penimbangan

• The sequence and interaction of the steps in the operation; Cream Mixing

• Where raw materials, ingredients, processing aids, packaging Storage

OK

materials, utilities and intermediate products enter the flow; Pipa Transfer

Tidak OK

• Any outsourced processes; Filling Cream Sortir Kupas

• Where applicable reworking and recycling take place;

Packaging
Nylon BS Baik Packing Sortir Tidak OK Musnahkan
Primer

• Where end products, intermediate products, waste and by-

Packaging
Kotak / Bag
Sekunder

products are released or removed. Karton Box Packaging Tersier

Barang Jadi

Gudang
 Chapter 2. HACCP System and Guidelines for its Application

3.5 On-site confirmation of flow diagram (Step 5)

Material

Steps should be taken to confirm the processing activities

Penerimaan
against the flow diagram during all stages and hours of
operation Utility Proses
Rework /
WIP
T=121OC
The confirmation of the flow diagram should be performed Penyimpanan

by a person or persons with sufficient knowledge of the Transport

processing operation

Diverifikasi oleh :

H. Zardan Ali Siswanto

Ketua Tim HACCP
Tanggal : 24 -08-2006
 Chapter 2. HACCP System and Guidelines for its Application
3.6 List all potential hazards that are likely to occur and associated with each step, conduct a hazard analysis to identify the significant
hazards, and consider any measures to control identified hazards (Step 6/ Principle 1)
In conducting the hazard analysis to determine whether there are significant hazards, wherever possible the following should be
considered:
• hazards associated with producing or processing the type of food, including its ingredients and process steps (e.g. from
surveys or sampling and testing of hazards in the food chain, from recalls, from information in the scientific literature or from
epidemiological data);
• the likelihood of occurrence of hazards, taking into consideration prerequisite programs, in the absence of additional control;
• the likelihood and severity of adverse health effects associated with the hazards in the food in the absence of control8;
• identified acceptable levels of the hazards in the food e.g. based on regulation, intended use, and scientific information;
• the nature of the facility and the equipment used in making the food product;
• survival or multiplication of pathogenic microorganisms;
• production or persistence in foods of toxins (e.g. mycotoxins), chemicals (e.g. pesticides, drug residues, allergens) or physical
agents (e.g. glass, metal);
• the intended use and/or probability of product mishandling by potential consumers that could render the food unsafe; and,
• conditions leading to the above.
 Chapter 2. HACCP System and Guidelines for its Application

3.7 Determine the Critical Control Points (Step 7/ Principle 2)

Critical Control points are to be determined only for hazards identified as significant
as of the result of a hazard analysis.

To identify a CCP, whether using a decision tree or other approach

 Chapter 2. HACCP System and Guidelines for its Application

3.8 Establish validated critical limits for each CCP (Step 8/ Principle 3)
Critical limits establish whether a CCP is in control
Critical limits should be measurable or observable.
Critical limits for control measures at each CCP should be specified and scientifically
validated to obtain evidence that they are capable of controlling hazards to an
acceptable level if properly implemented.
 Chapter 2. HACCP System and Guidelines for its Application

• 3.9 Establish a Monitoring System for Each CCP (Step 9/ Principle 4)

Monitoring of CCPs is the scheduled measurement or observation at a CCP relative to
its critical limits.
Monitoring method and frequency should be capable of timely detection of any
failure to remain within critical limits, to allow timely isolation and evaluation of the
product.
• 3.10 Establish corrective actions (Step 10/ Principle 5)
It may be determined that the product could be reprocessed (e.g. pasteurized) or the
product could be diverted to another use. In other situations, the product may need
to be destroyed (e.g. contamination with Staphylococcus enterotoxin).
 Chapter 2. HACCP System and Guidelines for its Application

3.10 Establish corrective actions (Step 10/ Principle 5)

• Specific written corrective actions should be developed for each CCP in the HACCP
system
• When critical limits at CCPs are monitored continuously and a deviation occurs,
any product being produced at the time the deviation occurs is potentially unsafe
• Details of the corrective actions, including the cause of the deviation and product
disposition procedures, should be documented in the HACCP records.
• Periodic review of corrective actions should be undertaken to identify trends and
to ensure corrective actions are effective
 Chapter 2. HACCP System and Guidelines for its Application

• 3.11 Validation of the HACCP Plan and Verification Procedures (Step 11/ Principle
6)
3.11.1 Validation of the HACCP Plan
Before the HACCP plan can be implemented, its validation is needed; this
consists of making sure that the following elements together are capable of
ensuring control of the significant hazards relevant to the food business
Validation could include a review of scientific literature, using mathematical
models, conducting validation studies, and/or using guidance developed by
authoritative sources (Guidelines for the Validation of Food Safety Control
Measures (CXG 69-2008).
 Chapter 2. HACCP System and Guidelines for its Application

3.11 Validation of the HACCP Plan and Verification Procedures (Step 11/ Principle 6)
3.11.2 Verification Procedures
After the HACCP system has been implemented, procedures should be established to confirm that the HACCP system is working effectively.
Verification, which includes observations, auditing (internal and external), calibration, sampling and testing, and records review, can be
used to determine if the HACCP system is working correctly and as planned. Examples of verification activities include:
• reviewing monitoring records to confirm that CCPs are kept under control;
• reviewing corrective action records, including specific deviations, product disposition and any analysis to determine the root cause of
the deviation;
• calibrating or checking the accuracy of instruments used for monitoring and/or verification;
• observing that control measures are being conducted in accordance with the HACCP plan;
• sampling and testing, e.g. for microorganisms11 (pathogens or their indicators), chemical hazards such as mycotoxins, or physical
hazards such as metal fragments, to verify product safety;
• sampling and testing the environment for microbial contaminants and their indicators, such as Listeria; and
• reviewing the HACCP system, including the hazard analysis and the HACCP plan (e.g. internal and/or third-party audits).

Verification should be carried out by someone other than the person who is responsible for performing the monitoring and corrective
actions.
 Chapter 2. HACCP System and Guidelines for its Application

3.12 Establish Documentation and Record Keeping (Step 12/ Principle 7)

HACCP procedures should be documented. Documentation and record keeping should
be appropriate to the nature and size of the operation and sufficient to assist the
business to verify that the HACCP controls are in place and being maintained.
Examples of documentation include:
• HACCP team composition;
• hazard analysis and the scientific support for the hazards included or excluded
from the plan;
• CCP determination;
• critical limit determination and the scientific support for the limits set;
• validation of control measures; and
• modifications made to the HACCP plan. .
 Chapter 2. HACCP System and Guidelines for its Application

3.13 Training
Training of personnel in food businesses, government and academia in HACCP
principles and applications is an essential element for the effective implementation of
HACCP
Re-training may be needed as part of corrective actions for some deviations.
Diagram 1 – Logic Sequence
for Application of HACCP
Thank You

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