IMPLEMENTATION AND MAINTENANCE OF THE HACCP PLANĪPPENDIX A - Examples of common prerequisite programsĪPPENDIX B - Example of a flow diagram for the production of frozen cooked beef patties.ĪPPENDIX C - Examples of questions to be considered when conducting a hazard analysisĪPPENDIX D - Examples of how the stages of hazard analysis are used to identify and evaluate hazardsĪPPENDIX E - Example I of a CCP decision treeĪPPENDIX F - Example II of a CCP decision treeĪPPENDIX G - Examples of verification activities Establish record-keeping and documentation procedures (Principle 7).Establish verification procedures (Principle 6).Establish corrective actions (Principle 5).Establish monitoring procedures (Principle 4).Establish critical limits (Principle 3).Determine critical control points (CCPs) (Principle 2).Conduct a hazard analysis (Principle 1).Develop a flow diagram which describes the process.Describe the intended use and consumers of the food.
