JFS-B Standard Ver. 3.1 Food Safety Management (Japan) HACCP Step 9: Monitoring system (Principle 4)

Other controls in Section 2-II: Hazard Analysis and Critical Control Point (HACCP), twelve steps and seven principles – JFS-B Standard Ver. 3.1 Food Safety Management (Japan)

• HACCP Step 1 HACCP team assembly and identification of the scope of application
• HACCP Step 10 Corrective actions (Principle 5)
• HACCP Step 11 HACCP plan validation and verification procedures (Principle 6)
• HACCP Step 12 Documents and records (Principle 7)
• HACCP Step 2 Product information description
• HACCP Step 3 Identification of intended use
• HACCP Step 4 Construction of flow diagram
• HACCP Step 5 On-site confirmation of flow diagram