ABSTRACT
All existing and new products must be subjected to hazard analysis, and when raw materials, product formulations, processing or preparation procedures, packaging components, distribution, and/or the use of product changes, the original hazard analysis has to be reviewed. A systematic approach to hazard analysis involves the assessment of biological, chemical, and physical hazards in all facets of the food production operation including delivery to consumers. However, the following factors may cause a review of the validation procedure: when raw materials, product, or processes change, results of adverse audit reports, frequent deviation from the specified critical limits, new scientific data on potential hazards or processes, consumer complaints, and product recalls. Hazard Analysis and Critical Control Point audits are carried out in a manner similar to quality system audits and typically apply to, but are not limited to, records and activities associated with control points and critical control points, training, and reviews.
