If you are developing a HACCP (Hazard Analysis Critical Control Points) plan, it is good to go into the process with realistic expectations. Senior management must understand that it is more than a few pages of a document provided to your customers. HACCP plans are an entire food safety management program that includes prerequisite programs, such as standard operating procedures, policies and procedures and all production and training documentation that goes along with those programs. Many facilities maintain a HACCP manual that can be up to 3 inches thick, which indicates the ongoing work required to maintain a HACCP program. And more work and documentation is required in a food safety plan that would comply to FSMA (Food Safety Modernization Act) standards.
According to the International HACCP Alliance, “HACCP is a process control system that identifies where hazards might occur in the food production process and puts stringent actions to take to prevent the hazards from occurring. By strictly monitoring and controlling each step of the process, there is less chance for hazards to occur.”
First step is to establish a team and ensure that at least one goes through formal training. The team will work through the 7 principles that are the foundational to HACCP programs. Below are the 7 principles with explanation of the efforts it might take to go through the exercise in your facility with your team.
It may not be completely obvious by reading this article, but a HACCP plan from ground zero could take 400 hours or more to create when there are multiple production lines with different types of processes and developing the prerequisite programs. Because HACCP plans are foundational to most 3rd party audit programs, it is important to spend the appropriate time developing those programs and to get appropriate training for your team. Bottom line, this is a team effort.
We just sent you an email. Please click the link in the email to confirm your subscription!