GL 095 HACCP Principles 6 & 7 Establish Verification Activities & Records

This guideline is one in a series of guidelines prepared by the Dairy Practices Council (DPC) to assist milk and milk products processing and manufacturing plants in the development of Hazard Analysis Critical Control Point (HACCP) systems.   This guideline will focus on Hazard Analysis Critical Control Point (HACCP) Principle #6: Establish Verification Activities and HACCP Principle #7: Establish Records.  Remember that the principles of HACCP apply to food safety, NOT food quality.  Effective monitoring of critical limits is essential so that any deviation from a critical limit(s) triggers prompt corrective action and resolution.