GL 092 Conducting and Documenting HACCP Principle One Hazard Analysis
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.