Hazard Analysis and Critical Control Points

FISH	Steps
Prerequisites	Training Personnel practices Facilities Manufacturing practices Cleaning, sanitation, pest control Receiving, transportation, and storage Traceability and recall Supplier control Hazardous material handling
Focus	Assemble the team Describe the product and distribution Describe use and users Develop and verify process flow
Improve Control	1. Conduct hazard analysis 2. Determine critical control points (CCPs) 3. Establish critical limits (CLs) 4. Establish monitoring procedures 5. Establish corrective action plan 6. Establish verification plan 7. Establish record keeping process

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in QI Macros