GL 094 Conducting and Documenting HACCP Principles 4 & 5 Monitoring & Corrective Action
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.