ABSTRACT
This chapter discusses hazard analysis: Critical Control Points (CCPs) and describes the role of the food safety manager and the food safety team (FST). The responsibilities of the food safety manager are to review and approve the CCPs, to establish critical limits for CCPs, to appoint the FST, and to verify the control schedule. The responsibilities of the FST are to establish CCPs for each hazard identified as significant and to establish controls for identified hazards. One or more specified tolerances that must be met to ensure that controls at a CCP are effective in eliminating or reducing the hazard to an acceptable level. They are expressed as numbers or specific parameters based on visual observations such as time/temperature, humidity, water activity, pH, salt concentration and chlorine level. Critical limits are criteria that separate acceptability from unacceptability. They define the boundaries that are used to determine whether an operation is yielding a safe product.
