DPC 92, Conducting and Documenting HACCP - Principle Number One: Hazard Analysis
Item #: DPC-092
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 1- Hazard Analysis. 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, and understanding the remaining six principles of the 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. 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
OBJECTIVES OF THE HAZARD ANALYSIS
CRITERIA USED IN DEVELOPING A HAZARD ANALYSIS
TWO PRINCIPLE STAGES IN DEVELOPING A HAZARD ANALYSIS
STEP ONE - HAZARD IDENTIFICATION
STEP TWO - HAZARD EVALUATION
HAZARD IDENTIFICATION TABLES
Table 1 - Bacterial Hazards
Table 2 - Potential Chemical Hazards
Table 3 - Food Ingredients That May Cause Allergies
Table 4 - Potential Physical Hazards
APPENDIX C - Example of Hazard Analysis Summary Form
Hazard Matrix Tool
APPENDIX D - Ingredient Hazard Identification Summary Table
APPENDIX E - Hazard Analysis Questions
APPENDIX F - Hazard Analysis Justification Log
All DPC Guidelines go through an extensive peer review process. More information is available here.