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
- Hazard Analysis: This involves deconstructing the production process and identifying the physical, chemical, and biological hazards present in each ingredient and process step.
- 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.
- Critical Limits: The value, or combination of values, that will significantly minimize or prevent a hazard from causing a food safety issue.
- Monitoring: The observations and/or measurements that assess whether control measures are working correctly.
- Corrective Actions: These are the procedures that are conducted if there was a deviation in the food safety system.
- 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.
- 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.
Workshop Schedule:
7/7 – Foundations of Safe Food Handling
7/21 – Food Safety 2: Advanced Practices & Compliance
8/4 – Processing Methods: Small-Scale Food Manufacturing
8/18 – Sanitation 1: Cleaning & Sanitizing Basics
9/8 – Sanitation 2: Deep Cleaning & Microbial Control
9/22 – Sourcing Local: Regional Ingredients for Value-Added Foods
10/6 – Packaging & Labeling: Getting Retail Ready
10/13 – Marketing & Distribution: Reaching Your Customer
Cost: $50 per class
Special Offer: Sign up for the full series and get 50% off—just $200 for all 8 sessions!
Bonus: Attend 5 or more classes and receive 4 hours of consulting FREE to help grow your business.