imits, maximal and / or minimum value, by which the biological, chemical and physical hazards are controlled in order of prevention. If so, critical limits are adjusted to the requirements of regulations or law.
4. Determination of procedures / processes for monitoring the CCP, with which to ensure that the CCP remains in critical limits. Monitoring of critical limits, is the answers to the questions: what, how, how often and by whom.
5. Determination of corrective measures if monitoring shows that the CCP is not within critical limits. Corrective measures to ensure that the cause of the problem is identified and eliminated.
6. Establishing procedures / processes for verification and certification procedures and the HACCP system is effective and works well. The authorized persons employed in manufacturing, HACCP team and the inspection of the facility should be also included in the verification activities .
7. The establishment and effective management of records and documents, and documenting evidence that the HACCP system is working well.
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