Click to view all HACCPKey – Those standards which have greater significance (all other standards are normal)
Recommendation – Those which do not affect certification
New – A completely new standard which the member must now adhere to
Revised – A standard that has changed and requires the member to take some different or additional action to before
Upgraded – The standard has been upgraded to a Key standard or from a Recommendation to a full standard
Appendix – Referenced in ‘How you will be measured’. Indicates that additional information is provided in the Appendices, which are available at the end of each section.
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Where to find help – at the end of each section we have indicated where you can get extra guidance if you need it.
4.1
Standards
A formal food/ feed safety risk assessment must be carried out with the aim of identifying and controlling hazards that might adversely affect the integrity of stored materials or the safety of any oilseed meal supplied. Risk assessments must be carried out in accordance with recognised HACCP principles as summarised below and detailed in Appendix 1:- Standards for Cold Crush Oilseeds – final rev 1July 07 6 i) Establish a risk assessment team (if more than one person is involved in the processing; ii) Define process steps iii) Carry out hazard analysis iv) Establish critical limits v) Identify Critical Control Points vi) Implement Control Measures vii) Establish Corrective Actions viii) Carry out review/internal audits