GL 091 Conducting and Documenting HACCP, SSOP's and Prerequisites

This guideline is first 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 addresses SSOPs (Sanitation Standard Operating Procedure) and Prerequisites that must be in place prior to implementing a HACCP program. DPC guidelines in this series will address several important subjects required in developing a HACCP system, including effectively dealing with prerequisites, developing flow diagrams and product descriptions, and understanding the Seven Principles of HACCP.

In addition, many other DPC guidelines address food safety issues such as allergens and will be found useful to the dairy person in designing a comprehensive food safety program. Click here for other HACCP related Guidelines.