2.

DESCRIBE THE PRODUCT

1. ASSEMBLE
HACCP TEM

3. CONSTRUCT
A FLOW DIGRAM
4. IDENTIFIED THE
INTENDED USE
5. CONFIRM ACCURACY
OF THE DIGRAM

CARRY OUT HAZARD ANALYSIS

AND LIST THE CONTROL MEASURE
DETERMINE THE CRITICAL
CONTROL POINTS CCPs

ESTABLISH CRITICAL
CONTROL LIMITS CCLs

SEVEN HAZARD
FACTORE

ESTABLISH MONITORING
SYSTEM FOR EACH CCPs

ESTABLISH CORRECTION
ACTION CA
ESTABLISH VERIFICATION
ACTION

ESTABLISH DOCUMENTATION
AND RECORD SYSTEM

PRODUCTS AND
NEW PRODUCTS
RAW MATERIAL , INGREDIENT
AND SERVICES

PRODUCTION SYSTEM
AND EQUPMENTS
PRODUCTION PREMISES ,LOCATION OF
EQUIPMENTS
AND SURROUNDING G ENVIRONMENT

PREREQUISITE
PROGRAM
FOR

CLEANING AND
SANITATION PROGRAM
PACKAGING ,STORAGE AND
DISTRIBUTION SYSTEM

PERSONAL QUALIFICATION LEVEL

AND/OR ALLOCATION OF RESPONSIBILITY
AND AUTHORIZATION
STATUTORY AND REGULATORY
REQUIREMENTS

Main
Idea
FSMS

KNOWLEDGE REGARDING FOOD HAZARD

AND CONTROL MEASURES

GENERAL REQIERMENTS,REFERENCES 4.1

DOCUMENTS CONTROL 4.2.2
MANAGEMENT COMMITMENT 5.1b, 5.2b

EXTERNAL COMMUNICATION 5.6.1c

INTERNAL COMMUNICATION 5.6.2 h

ISO 22000 :2005

REQUIERMENTS

COMPETENCE ,AWARENESS
AND TRAINING 6.2.2 a

PRPs 7.2.2 / 7.2.3

PRODUCT CHARACTERSTIC 7.3.3
PROCESS STEPS AND CONTROL
MEASURES 7.3.5.2
HAZARD ANALYSIS 7.4.2.3

PRODUCT WITHDRAWALS 7.10.4 a,b