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The National Advisory Committee on Microbiological Criteria for Foods (Committee) reconvened a Hazard Analysis and Critical Control Point (HACCP) Working Group in 1995.

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.