It is our responsibility to ensure that our foreign processor is implementing the HACCP and sanitation provisions of part 123 (the HACCP regulation).

Since 12/18/97, we require from our processors:

a. A written HACCP plan (in English)

b. A Sanitation Monitoring Program (in English).

c. Lot-by lot certificate (each shipment).

(ha-ssip) - Hazard Analysis and Critical Control Point

1. Hazard Analysis - Identify steps in the product handling and preparation process where health and safety hazards could
occur.

2. Critical Control Points- Identify hazardous points in the process that could be controlled or eliminated.

3. Set critical limit at critical control point. - Limits could be minimum temperature, or time.

4. Monitor critical control points- Create methods to monitor limits (Visual, chemical measurements gauges).

5. Corrective Measures - Set up procedure to handle control problems, (repeating a step, disposal of product).

6. Review Records - Keep good records, and review to keep methods in working order.

7. Audit Systems - Conduct a yearly audit to check that the system is working.