Food Safety Management Systems (HACCP, prerequisite programs, GFSI schemes)
What the exam tests
HACCP logic, prerequisite programs, GFSI scheme requirements, verification and validation, and documentation.
Core rules
- Codex 12 steps: team, product description, intended use, flow diagram, on-site verification, hazard analysis, CCP determination, critical limits, monitoring, corrective actions, verification, records.
- Seven principles map to steps 6-12. PRPs (GMP, sanitation, pest control, training, maintenance) control the environment; CCPs control specific hazards.
- A CCP needs a measurable critical limit, a defined monitoring frequency, and a corrective action that includes product disposition.
- GFSI benchmarks schemes such as BRCGS, SQF, FSSC 22000, IFS, and GlobalG.A.P.; certification is not a substitute for regulatory compliance.
- Validate the design; verify that it is working.
Worked example
Milk pasteurization has a CCP of 72°C for 15 s. Monitoring every 15 min uses a calibrated chart recorder. A deviation at 70°C for 10 min triggers hold, evaluation by a qualified person, reprocessing or diversion, and a deviation record. Verification includes recorder calibration and annual review.
Traps
Calling a PRP a CCP; too many CCPs; missing product disposition; no validation; verification records signed without review.