DPC 93, Conducting and Documenting HACCP - Principles 2 & 3, Critical Control Points & Critical Limits
Item #: DPC-093
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 address several important subjects required in developing a HACCP system, including effectively dealing with Prerequisite Programs, including Sanitation Standard Operating Procedures (SSOPs) and Preventive Controls, developing product descriptions for each product , flow diagrams (one for each type of similar product), conducting a hazard analysis, and completing 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. 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
DETERMINING CRITICAL CONTROL POINTS (CCP’s)
RISK ANALYSIS MATRIX FOR HAZARDS
DECISION TREE EXAMPLES
INTERNATIONAL DAIRY FOODS ASSOCIATION (IDFA) DECISION TREE
HTST & HHST PASTEURIZATION---CCP MODEL HACCP PLAN SUMMARY
VAT (BATCH) PASTEURIZATION---CCP MODEL HACCP PLAN SUMMARY
All DPC Guidelines go through an extensive peer review process. More information is available here.