Someone can talk about the 5preliminary steps of haccp , referred to codex
Step # 1: Assemble
HACCP Team .............................. Make a team having multi-disciplinary knowledge and experience to make and implement a
FSMS. Some important disciplines/ areas include: Food Technology /Microbiology / QA / QC, Product Development / R&D, Maintenance, Administration, Supply Chain / Material Management / Stores, Sales & Marketing.
Step # 2: Describe product
............................................ Collect authentic information about physical, chemical, biological and other characteristics of your product and all raw material upto the extent which help in hazard analysis / risk assessment.
Step # 3: Identify indented use
...................................... Specify intended use of the product. Also assess and describe all all reasonably possible uses of the product.
Step # 4: Contruct flow diagram .................................... Make a graphical represenation of all the significant steps from start of manufacturing/production (Normally from first step of product development) to the end (Generally dispatch of product to the customer).
Step # 5: On-site confirmation of flow diagram
.......... Physical / actual verification of each step of your flow diagram.Hope it helps!
Muhammad Zeeshan Zaki.