HACCP Plans
Hazard Analysis Critical Control Point Program
Hazard Analysis Critical Control Point Programs (HACCP) are used as a proactive way to address various hazards in food production and processing.
Prerequisites for Developing a HACCP Plan:
- Listing of HACCP management team and their associated responsibilities
- The linear flow of product(s)
- Description of the food and its distribution pattern
- Descriptions of the intended use of the product and consumers of the food
- Facility construction and maintenance
- including production equipment construction, installation, preventative maintenance, and calibration of equipment
- Cleaning and sanitizing procedures; master sanitization schedule
- Chemical control and segregation
- Personnel Hygiene practices
- all employees and visitors
- Specifications for: ingredients, products, and packaging
- including processes, recipes, and product formulation
- Regulation of receiving, storage, shipping procedures, temperature, and humidity.
- Traceability and recall; lot coding
- Labeling
- Glass control
Principles of HACCP System:
1. Conduct a hazard analysis
- List all potential hazards within each step
- Conduct hazard analysis
- Consider any measures to control the identified hazards
2. Determine the critical control points (CCPs)
3. Establish Critical limit(s) for each CCP
4. Establish a system to monitor control of the CCP
5. Establish corrective actions
- Establish corrective actions to be taken in the event the monitoring indications a particular CCP is not under the control
6. Establish verification procedures to confirm that the HACCP system that has been established is working effectively
7. Establish documentation and record-keeping concerning all procedures and records that are associated with the application of these principles (i.e. HACCP system)
Price for HACCP:
Pricing will vary based on the complexity and needs of customers.
Example of HACCP:
Document