Volver a Aplicaciones


The seven principles of the APPCC system

  • We offer comprehensive food safety solutions that meet
    APPCC regulations.


7 appCC fundamentals

The seven principles of the Appcc system are used to establish, implement and maintain an APPCC plan are as follows:

  1. Perform a Hazard Analysis.
  2. Determine Critical Control Points (PCCs).
  3. Set critical boundaries.
  4. Establish a surveillance system.
  5. Establish the corrective measures to be taken when surveillance in a CCP indicates a deviation from a set critical limit.
  6. Establish verification procedures to confirm that the APPCC system is working effectively.
  7. Establish a documentation system on all procedures and appropriate records for these principles and their application.

What does the development of an APPCC plan include?

The development of an APPCC plan requires twelve tasks to ensure the correct implementation:

Establish an APPCC team
The APPCC team is composed of people from various disciplines and will have a team leader who convenes the group and leads its activities ensuring that the concept is correctly applied, a specialist with extensive knowledge of the product system and various specialists, each of whom knows certain dangers and risks.

Describe the product
A complete description of the product, including customer specifications, shall be prepared using a indicated form, which shall include safety-relevant information.

Identify the use to which the product is to be used
It is there to be how you intend to use the product and the likelihood of improper use of a product.

Prepare the product flowchart
A detailed product flowchart (DFP) should be developed for the product system or for the relevant part of the product.

Confirm the in-place flowchart
The product system shall be visited as often as necessary for which the APPCC plan is being developed, to ensure that all relevant information has been collected.

Identify and analyze danger or hazards It is possible to take into account all effective or potential hazards that may occur in each of the ingredients and in each phase of the product system. Food safety hazards are: biological, chemical and physical.

Determine Critical Control Points (PCC)
All stages of the product flowchart must be explored one by one, within the scope of the APPCC study, studying the importance of each of the hazards that have been discovered.

Set critical limits for each PCC
It is necessary to specify and validate critical limits for each PCC, with various criteria applied usually include measurements of temperature, time, moisture content, pH, water activity and sensory parameters…

Establish a surveillance procedure The surveillance method chosen should be sensitive and produce results quickly, so that trained operators can detect any loss of control of the phase.

Establish corrective measures
It is vital to take immediate corrective measures, which should take into account the most unfavourable situation possible, but should also be based on the assessment of hazards, risks and severity, as well as on the end-use of the product.

Check the APPCC plan Once implemented, it is necessary to verify the plan in its entirety, and to check and review it periodically.

Keep records
Registrations are an essential part of the APPCC process because they demonstrate that the correct APPCC procedures have been followed.