Guideline 93 NEW Conducting and Documenting HACCP - Principles #2 & Critical Control points and Critical Limits
This guideline is one in a series of guidelines prepared by the Dairy Practices Council (DPC) to assist milk and milk products processing and manufacturing plants in the development of Hazard Analysis Critical Control Point (HACCP) systems. This guideline addresses HACCP Principle #2: Determining Critical Control Points and HACCP Principle #3: Establishing Critical Limits. Other DPC guidelines in this series will address several important subjects required in developing a HACCP system, including effectively dealing with prerequisites, developing flow diagrams and product descriptions, conducting a hazard analysis, and understanding the remaining Seven Principles of HACCP. In addition, many other DPC guidelines address food safety issues (such as allergens) and will be found useful to the dairyperson in designing a comprehensive food safety program.