Materials and methods
The proper identification of CCPs is a key issue
in HACCP, because the major efforts in process
control will be directed towards these steps.
Surface water is subject to a diversity of pollutants
and it is necessary to control the extent to
which this occurs.
For the practical application of the HACCP
concept according to Codex Alimentarius [6], 7
rules have to be followed which are laid down in
7 main principles and constitute the basis for the
establishment of a HACCP plan [8,12].
• Principle 1: Perform a hazard analysis
The objective of this step is to obtain a comprehensive
list of all biological, chemical and
physical agents or conditions which have the
potential to cause harm, the assessment and
the severity of the risk associated with these
hazards as well as the possible control measures
for each hazard.
• Principle 2: Determine the Critical Control
Points (CCPs): Codex describes a CCP as: “A
step at which control can be applied and