DPC 94, Conducting and Documenting HACCP - Principles 4 & 5, Monitoring & Corrective Action
Item #: DPC-094
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 #4: Establish Monitoring Procedures and HACCP Principle #5: Establish Corrective Actions. Other DPC guidelines in this series will address several important subjects required in developing a HACCP system, including effectively dealing with prerequisite programs; developing flow diagrams and product descriptions; conducting a hazard analysis; and developing the remaining Seven Principles of HACCP. In addition, there are a number of other DPC guidelines addressing food safety issues (e.g., such as allergens) that should be useful to dairy personnel in designing a comprehensive food safety program. Click here for other HACCP related Guidelines.
DISCLAIMER: The DPC is not responsible for the use or application of the information provided in this Guideline. It is the responsibility of the user to ensure that the information addresses their needs and that any action taken complies with appropriate regulations and standards.
Table of Contents
MONITORING – HACCP Principle #4
ESTABLISH CORRECTIVE ACTION – HACCP Principle #5
All DPC Guidelines go through an extensive peer review process. More information is available here.