Compliance remains a vital component of the food and beverage business, yet deciphering and implementing regulations can be difficult. This practical guide walks readers step-by-step through a Hazard Analysis Critical Control Point (HACCP) plan and putting it to work in a facility. It’s based on the 12 steps and seven Codex principles and is easy to understand and apply to any production facility. It’s an excellent foundation for any GFSI-benchmarked certification audit.
A HACCP plan is a logical, scientific system that helps control safety problems in food production. Some of these hazards can be related to personnel, operations, or the environment and influenced by Good Manufacturing Practices (GMPs), the operator, or the supplier. Additionally, some hazards might require new methods, procedures, or hardware to eliminate or mitigate them.
HACCP is a requirement for most food companies and implementing a risk-based HACCP is a fundamental requirement for all Global Food Safety Initiative (GFSI) schemes. HACCP also serves as the foundation for the Food Safety Modernization Act’s (FSMA) Hazard Analysis and Risk-Based Preventative Controls (HARPC).
So how do you get started?