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5. Process Flow Diagram – This is the systematic representation of the sequence of steps used in the
production or manufacture of the food item. On-site confirmation of the flow diagram must be
conducted during all steps and hours of operation, and amended, where appropriate.
6. Process Description – This is the detailed description of the process steps and the process conditions
of the production process (Price, 1996).
7. Hazard Analysis – This is the process of collecting and evaluating information on potential biological,
chemical, and physical hazards, and of the conditions leading to their presence to decide which are
significant for food safety and therefore should be addressed in the HACCP Plan.
Potential hazards are identified based on scientific literature, applied research or experience. Market
regulations for identical or similar products also provide a clue to potential hazards. The identified
hazard is then evaluated by ranking it as to its severity and likelihood of occurrence using the risk
ranking model of the Netherlands Product Board Animal Feed (PDV, 2001) shown in Appendix A.
The rank of the identified hazard determines the type of control measure that would be necessary to
control the hazard. A hazard ranking of 4 indicates that the identified hazard is significant because it
is severe in its consequences and has a high likelihood of occurrence and requires a critical control
point (CCP) control measure, and therefore needs to be addressed in the HACCP Plan.
8. CCP Determination – This is the identification of critical control points (CCPs) for those significant
hazards identified as requiring CCP control measures in Section 7. CCP is defined as a step at which
control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an
acceptable level. CCP is needed to control or eliminate those hazards found to be unacceptable in
relation to FSOs set (see Section 4 above). The Codex CCP Decision Table is used for identifying
whether a particular process step is a CCP or not.
9. HACCP Plan Form – This is a documentation containing the following elements of the HACCP plan:
9.1 CCPs identified in Section 8 above.
9.2 Significant hazard to be controlled at the identified CCP.
9.3 Control measure or any action or activity that can be used to prevent or eliminate a food safety
hazard or reduce it to an acceptable level.
9.4 Critical limit or the criterion which separates acceptability from unacceptability. Critical limits
are established for each control measure of the identified CCPs.
9.5 Monitoring procedures or planned sequence of observations and measurement of control
measures to assess whether a CCP is under control.
9.6 Corrective action or any action to be taken when the results of monitoring at the CCP indicate a
loss of control. This includes actions taken to regain control of the process, prevent recurrence
of the problem, and control product disposition (MIA, 1999).
9.7 Verification procedures or the methods, procedures, tests and other evaluations in addition to
monitoring (see 9.5 above), to determine compliance with the items in the HACCP Plan Form.
9.8 Documentation or the records appropriate to all sections of the HACCP Plan (MIA, 1999).
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