Decide how to update HACCP controls after a significant process change.
Process change A hot-fill sauce is moving to cook-chill pouches. The commercial team says the recipe is unchanged, but the process now introduces rapid cooling, seal integrity, refrigerated distribution, and reheating assumptions. HACCP follows the actual flow of hazards and controls. A familiar SKU can still become a new food-safety system. Codex HACCP walk Flow first, hazards second, controls third When the process changes, confirm the flow diagram, redo hazard analysis for changed steps, and only then decide which controls need validation, monitoring, corrective action, verification, and records. Shortcut Copy the old CCP list because the recipe stayed the same.…
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