Construct flow diagram and on-site confirmation – Steps 4 and 5
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Hazard analysis and critical control point (HACCP) consists of seven principles and is typically described in 12 successive steps. This guidance document provides information on how to develop a flow diagram (Step 4) and confirm the processing activities against the flow diagram (Step 5) for a food production process that will support the hazard analysis necessary to develop an effective HACCP system in accordance with the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969).
A flow diagram should include all the steps to produce a specific food product, and it should include all inputs, including ingredients and contact materials, water and air, if relevant. The same flow diagram can be used for several products that are manufactured using a similar process. The flow diagram should be sufficiently detailed so that it can be used when conducting the hazard analysis, which is the basis for evaluating the possible occurrence, increase, decrease or introduction of hazards. The processing activities should be confirmed with the flow diagram during all stages and hours of operation, and the flow diagram should be amended where appropriate.
This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex standards.
Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations.