DPC 92, Conducting and Documenting HACCP - Principle Number One: Hazard Analysis

Item #: DPC-092

Published: 2015

Pages: 29

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

INTRODUCTION    
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    
CONTROL MEASURES    
REFERENCES    
APPENDIX A    
     DEFINITIONS   
     HAZARD IDENTIFICATION TABLES   
APPENDIX B    
     USEFUL  RESOURCES    
          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.

DPC 92, Conducting and Documenting HACCP - Principle Number One: Hazard Analysis

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