Validity test must be carried out to test whether ③ 5 HACCP plan can be operated as it is intended. Plant-specific evaluation of the HACCP plan must be ④ carried out at least once per year and must be also 5 carried out when there is a change in HACCP standards or an occurrence of unexpected hazard accidents. When developing or amending plans, date, ⑤ manager signature, amendment history, etc. must be 3 recorded and retained. Measurement equipments used for monitoring such ⑥ as a thermometer, weight scale, etc. must be regularly 5 checked and calibrated, and its record must be retained. CCP must be monitored properly according to the ⑦ O/X HACCP plan, and its record must be retained. If any deviations from the critical limits of the SSOPs ⑧ are detected, proper corrective measures must be instituted, including analysis and removal of cause, CCP’s O/X normal recovery, establishing preventive measures for recurrence, and proper handling of affected products. Monitoring manager for CCP of a corresponding ⑨ procedure must be aware of corrective measures taken if 4 any deviations from the critical limits of the SSOPs are detected. Education and training on the HACCP plan must be ⑩ conducted periodically for the business operator and 4 employees, and its records must be retained. Relevant authorities must inspect and evaluate the ⑪ state of compliance for HACCP standards in the 3 establishment at least once a year. Category Result Final Decision: Comprehensive Conversion Result % Evaluation Compliant / No. of Non-compliant: (O/X) <Decision Criteria> Decision (Decision for Converted Points): Decision shall be made as ① 'Compliant (O)' if the percentage converted for the sum of the points for each item is greater than or equal to 85%, 'Correction Needed' if it is less than 85% but greater than or equal to 70%,
③ Validity test must be carried out to test whether HACCP plan can be operated as it is intended. 5 ④ Plant-specific evaluation of the HACCP plan must be carried out at least once per year and must be also carried out when there is a change in HACCP standards or an occurrence of unexpected hazard accidents. 5 ⑤ When developing or amending plans, date, manager signature, amendment history, etc. must be recorded and retained. 3 ⑥ Measurement equipments used for monitoring such as a thermometer, weight scale, etc. must be regularly checked and calibrated, and its record must be retained. 5 ⑦ CCP must be monitored properly according to the HACCP plan, and its record must be retained. O/X ⑧ If any deviations from the critical limits of the SSOPs are detected, proper corrective measures must be instituted, including analysis and removal of cause, CCP’s normal recovery, establishing preventive measures for recurrence, and proper handling of affected products. O/X ⑨ Monitoring manager for CCP of a corresponding procedure must be aware of corrective measures taken if any deviations from the critical limits of the SSOPs are detected. 4 ⑩ Education and training on the HACCP plan must be conducted periodically for the business operator and employees, and its records must be retained. 4 ⑪ Relevant authorities must inspect and evaluate the state of compliance for HACCP standards in the establishment at least once a year. 3 Comprehensive Evaluation Category Result Final Decision: Conversion Result % Compliant / (O/X) No. of Non-compliant: <Decision Criteria> ① Decision (Decision for Converted Points): Decision shall be made as 'Compliant (O)' if the percentage converted for the sum of the points for each item is greater than or equal to 85%, 'Correction Needed' if it is less than 85% but greater than or equal to 70%,
20170405_CLVTPKR0102.docx