The standard for food safety in the food industry for many years has been the implementation of a HACCP (Hazard Analysis and Critical Control Points) plan. Use this article for quick, concise guidance on how to develop a HACCP plan for your company. Use the reference links for additional guidance.
Conduct a Hazard Analysis. Examine your process for Biological, Chemical and Physical Hazards that may pose a significant risk to the product.
Determine Critical Control Points - A critical control point is a step in your process where you can apply controls to eliminate or reduce a significant hazard to an acceptable level.
Establish Critical Limits - A critical limit is the maximum or minimum level that must be achieved or maintained in order to control a physical, biological or chemical hazard.
Establish Monitoring Procedures - These are the procedures you will follow to monitor each of your Critical Limits.
Establish Corrective Actions - These actions will be taken when there is a deviation to a critical limit. These actions must ensure that no product enters commerce.
Establish Verification Procedures - These procedures must be in place to verify that the HACCP plan continues to be adequate. Procedures should include annual reviews of the HACCP plan and also reviews when the process or ingredients of the product change.
Establish Record Keeping Procedures - These procedures will ensure that the proper documentation is maintained to verify the HACCP plan is under control.