Image Source: Idaho Press

Hazard Analysis and Critical Control Points (HACCP) is an internationally recognized method of identifying and managing food safety-related risk and, when central to an active food safety program, can provide your customers, the public, and regulatory agencies assurance that a food safety program is well managed.

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product.

Implementing a HACCP System requires that both Prerequisite Programs and HACCP Plans are implemented.  Prerequisite programs support the HACCP plan.  Examples of common prerequisite programs are cGMPs, pest control, pathogen environmental monitoring, maintenance programs, and sanitation programs.  Without prerequisite programs, the HACCP plan can not control all the food safety hazards in a food processing or storage facility.  Prerequisite programs ensure a hygienic environment and good manufacturing processes for personnel that reduce the risk of contamination of the food product.

HACCP Plans are prepared for each process or product, and identify possible hazards and ensure controls are in place to reduce the hazards to an acceptable level or eliminated.  

The 7 Principles of HACCP

  1. Hazard Analysis: This involves deconstructing the production process and identifying the physical, chemical, and biological hazards present in each ingredient and process step.
  2. Identify Critical Control Points: Critical control points are the phases of the production process where you apply control measures that will contain and eliminate existing risks and make food safe for consumption.
  3. Critical Limits: The value, or combination of values, that will significantly minimize or prevent a hazard from causing a food safety issue.
  4. Monitoring: The observations and/or measurements that assess whether control measures are working correctly.  
  5. Corrective Actions: These are the procedures that are conducted if there was a deviation in the food safety system. 
  6. Verification: Verification procedures review the effectiveness of the HACCP system in controlling hazards. Examples of verification activities include: product sampling, record review, visual inspections, and internal audits.  
  7. Recordkeeping: The records and documents that prove the HACCP system is functioning correctly and effectively.

What do the regulations say?

USDA HACCP

In 1996 the USDA/FSIS (United States Department of Agriculture Food Safety Inspection Service) issued the Pathogen Reduction/HACCP Final Rule. The rule focuses on the prevention and reduction of microbial pathogens on raw meat and poultry products that can cause illness. Over the years USDA has required revalidation of the program and increased the standards for pathogens including additional sampling and more stringent controls.  

FDA HACCP

Although the Food Safety Modernization Act requires a food safety plan that meets the requirements of Preventative Controls either for Human Food or Animal Food there are still a few mandated HACCPs covered by the FDA, both Juice and Seafood.  On December 18, 1995, the FDA published its final regulations (21 CFR part 123) that require processors of fish and fishery products to develop and implement HACCP systems for their operations. And since January 2001 both interstate and intrastate juice processors must evaluate their processing operations using HACCP principles (21 CFR 120).   

GFSI HACCP

HACCP is recognized worldwide as the food safety program.  It is recognized by the World Health Organization and is a requirement for any of the Global Food Safety Initiative approved certification programs.  GFSI approved programs include SQF (Safe Quality Foods), BRCGS (British Retail Consortium Global Standards), and FSSC 22000.  In order to pass any GFSI approved certification you must have a robust HACCP program.

HAZARD ANALYSIS CRITICAL CONTROL POINTS – IHA CERTIFIED – 8 HOUR COURSE
ONLINE – NOVEMBER 4, 8am – 5pm

Description

Identify hazards associated with raw materials and process steps and assign controls

  • Understand the 5 pre-steps and 7 Principles in HACCP
  • Determine the likelihood and severity of raw material hazards and process hazards
  • Identify critical control points (CCPs) and define critical limits
  • Evaluate monitoring and verification procedures for CCPs

Who Would Benefit?

  • Anyone who requires IHA certified curriculum
  • Plant HACCP Team Members
  • Plant Management Teams
  • Corporate Executives
  • Anyone whose job function will impact the facility HACCP Plan

Register

, November 4, 2020
8am – 5pm
Online Course

15 MINUTE PRE-SHIFT TRAINING

Description

Use in pre-shift meeting as refresher training for operations

Who Would Benefit?

  • Operators
  • QA Technicians
  • Maintenance Technicians

Access Here

E-LEARNING COURSE Coming Soon

MANAGER/SUPERVISOR REFRESHER TRAINING

Description

  • Importance of Food Safety
  • Introduction and History of HACCP
  • Maintaining the HACCP Program

The participant will receive a certificate of successful completion for the course after passing an electronic knowledge test.

Who Would Benefit?

  • Any Managers and Supervisors in a food processing, packaging or storage facility.
  • Small Business Owners.
  • Any facility that wants to be certified by SQF, BRC, or other GFSI agency.

Access Here

E-LEARNING COURSE Coming Soon

MANAGER/SUPERVISOR PUBLIC COURSE

Description

Identify hazards associated with raw materials and process steps and assign controls

  • Understand the 5 pre-steps and 7 Principles in HACCP
  • Determine the likelihood and severity of raw material hazards and process hazards
  • Identify critical control points (CCPs) and define critical limits
  • Evaluate a monitoring and verification procedures for CCPs

Who Would Benefit

  • Anyone who requires IHA certified curriculum
  • Plant HACCP Team Members
  • Plant Management Teams
  • Corporate Executives
  • Anyone whose job function will impact the facility HACCP Plan

Register Now

  • COMING SOON

IN-HOUSE TRAINING

Description

Completely Customizable
Duration can be as short as 1 hour or include the IHA certificate coursework. 
We can also help review and create HACCP plans.

Who Would Benefit

  • Plant Operations Personnel
  • Plant Food Safety Team Members
  • Plant Management Teams
  • Corporate Executives
  • Anyone whose job function will impact the facility food safety plan

Access Here

Click the button below to let us know you are interested and we’ll be in touch.

Need Help Developing Your Program?

Contact one of our Food Specialists if you have any questions or if you want to learn more about how we can help you develop your food program. You can also click the button below to schedule a free consultation.

Catherine is a Food Processing Specialist with TechHelp and Assistant Professor at the University of Idaho School of Food Science. She has expertise in food manufacturing, process engineering, product optimization, food safety, and sensory and consumer science. She has worked in both the retail sector and the foodservice sector, so she can help you meet the needs of your customer(s).

Contact Catherine Cantley at our Boise office at 208-426-2181 or catherinecantley@techhelp.org.

Contact Janna Hamlett at our Twin Falls office at 208-731-9363 or jannahamlett@techhelp.org.

Request a Free Consultation