ISO 22000:2018 8.5.4: Hazard control plan (HACCP/OPRP plan)

The organization sets up, carries out and maintains a hazard control plan, kept as documented information, that for every control measure at every CCP or OPRP records the food safety hazards it controls, the critical limits or action criteria, the monitoring procedures, the corrections to make if limits or criteria are missed, who holds responsibility and authority, and the monitoring records. CCP critical limits are measurable, and meeting them keeps the hazard within its acceptable level; OPRP action criteria are measurable or observable and help provide the same assurance; the reasoning behind both is documented. At each CCP a monitoring system picks up any departure from the critical limits through all scheduled measurements, and for each OPRP picks up failure to meet the action criterion; documented information covers measurements or observations that give results in time, the methods and devices used, calibration or equivalent verification methods, frequency, results, and who is responsible for monitoring and for evaluating results. CCP monitoring detects problems soon enough for product to be isolated and evaluated in time; OPRP monitoring is in proportion to how likely failure is and how severe its consequences; OPRP monitoring that relies on subjective observation is backed by instructions or specifications. The organization specifies the corrections and corrective actions to take when limits or criteria are missed, making sure that potentially unsafe products are kept from release, the cause is found, the controlled parameter is brought back within its limits or criteria and recurrence is prevented; it puts the plan into effect, maintains it and keeps evidence that it has done so.