Методические указания на "Сборник текстов по дисциплине «Деловой английский язык»", страница 54

On the other hand, records must be kept of the actual execution of the specified measures.

Under directive 91/493/EEC of the Fish Hygiene Regulati­on these records have to be kept for at least two years for possible presentation to the responsible authorities.

Diagram 2 shows a table for recording CCPs, the required monitoring measures, corrective action and measures for checking their effectiveness.

Raw material / product Process stage


Limits / Target

Monitoring procedure

(Corrective) action should values exceed/fall below limits

Measure for



There are various ways of preparing the necessary documents. One is to draw up individual documents such is product descriptions, flow; charts, monitoring plans.

The individual sheets do not have to be of a standardized form, but they must be le­gible and suited to systema­tic storage: in a file, for ex­ample. Another file could then contain the regular re­cords of the implemented measures.

Companies which prefer a more systematic procedure could prepare the documents in the form of an HACCP ma­nual in which the various pro­duct groups and required measures are dealt with in in­dividual chapters. Each chap­ter contains the product de­scription, hazard analysis, production description (flow chart) and the plan with the determined CCPs, monitoring measures and corrective ac­tion as well as appropriate re­ferences to existing cleaning and disinfecting plans etc. Any changes in product group or the introduction of a new product group only necessita­tes the exchange or replace­ment of the chapter in the manual or the addition of a new chapter.

Out-of-date chapters should be kept for at least 2 years. Further files can be used to keep these records.

If, in addition to the develop­ment of an in-house control system, an ISO 9000 ff.-based quality management sy­stem (quality assurance sy­stem) is also being develo­ped, or if such a system already exists, it is advisable to integrate the HACCP docu­ments within the quality ma­nagement system.

A lot of the ISO 9000 ff. requi­rements and those for the de­velopment of an in-house control system coincide, so that separate treatment of the two topics would mean extra superfluous work. One exam­ple of documents required by both systems is instruction for production procedures with flow charts and finisher product specifications. In this case it certainly makes sense to include these documents in the HACCP manual, too. This does not only avoid drawing up the same documents twice but also avoids the risk that in the event of a document ’s having to be altered, this is forgotten in the parallel docu­ment in the other 'system".

We hope our Hygiene Series has given you some useful tips on the implementation of the hygiene measures required to get your company ft for the international market.

Word to be remembered.

  1. to involve – вовлекать                                               7. significant – значительный
  2. to ensure – обеспечить                                              8. germ – эмбрион, микроб
  3. to set up – учреждать                                                 9. estimation – оценка, подсчет
  4. concept – понятие, идея, общее представление     10.probability – возможность
  5. hazard – опасность                                                    11.occurence – случай
  6. stage – фаза, стадия, этап                                          12.adherence – соблюдение