Analyze Hazards - Potential hazards associated with a food are identified. The hazard
could be biological (bacteria), chemical (a cleaning solution) or physical (metal
5. Establish Corrective Actions - When monitoring shows that a critical limit has not been met there must be an established procedure to follow. For example, receiving frozen food is a control point, the critical limit is to receive at 00F (-180C); if frozen food arrived at 100F (-120C), the corrective action would be to reject the delivery.
7. Establish Procedures to Verify that the System is Working - Calibration of temperature monitoring devices and review of HACCP logs for accuracy and completeness will help to verify the system is fulfilling its mission to improve food safety.