What are these HACCP levels?

When I attended a seminar about HACCP, five (5) preliminary steps and seven (7) principles of HACCP were discussed. Could someone help me what are these levels for? Is it a level of comprehension, application or what? pls guide me.... thanks

Dear Lister,

Codex (European) uses 5 preliminary steps then applies 7 principles –

Eg http://www.standards...s/listing/haccp
http://www.fao.org/d...9E/y1579e03.htm

and USFDA (1997 > 2011) rather similar - http://www.fda.gov/F...nes/default.htm

Can also find some other semantic / philosophical variations here and there, eg –

Lister (related ?? ) - http://www.fglister....teps2haccp.html


Rgds / Charles.C

When I attended a seminar about HACCP, five (5) preliminary steps and seven (7) principles of HACCP were discussed. Could someone help me what are these levels for? Is it a level of comprehension, application or what? pls guide me.... thanks

Hi Lister,

As per the links kindly provided by Charles these are basic guidelines for developing a HACCP system. Where there will be variation or 'levels' is based on the type of food, operation and complexity of process.

Regards,

Tony

Check out this youtube address
there are at least three movies on Haccp.

When I attended a seminar about HACCP, five (5) preliminary steps and seven (7) principles of HACCP were discussed. Could someone help me what are these levels for? Is it a level of comprehension, application or what? pls guide me.... thanks
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Check out this youtube address http://www.youtube.c...&feature=relmfu
there are at least three movies on Haccp.

Thank you Cindersfella,

Useful as intended for small processors who no idea about HACCP. The underlining advice to use a food safety expert in determining CCP's is sound.

Does anyone have links to more 'in depth' HACCP training videos?

Regards,

Tony