GL 093 Conducting and Documenting HACCP Principles 2-3 Critical Control Points & Critical Limits

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 addresses HACCP Principle #2: Determining Critical Control Points and HACCP Principle #3: Establishing Critical Limits.  Other DPC guidelines in this series address several important subjects required in developing a HACCP system, including effectively dealing with Prerequisite Programs, including Sanitation Standard Operating Procedures (SSOPs) and Preventive Controls, developing product descriptions for each product , flow diagrams (one for each type of similar product), conducting a hazard analysis, and completing  the remaining Seven Principles of HACCP. In addition, many other DPC guidelines address food safety issues (such as allergens) and will be found useful to the dairyperson in designing a comprehensive food safety program.