A Step-by-Step Guide to Implementing a HACCP Plan

Getting started with your Hazard Analysis and Critical Controls Points plan

HACCP is a requirement for most food companies, and implementing a risk-based HACCP plan 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).

HACCP plan is a logical, scientific scheme 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.

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How do you build a HACCP plan?

Compliance remains a vital component of the food and beverage business, but deciphering and implementing regulations can be challenging. This practical guide walks readers step-by-step through a Hazard Analysis Critical Control Point (HACCP) plan and how to put it to work in a facility. It’s based on the established 12 steps and seven Codex principles and is easy to understand and roll out in any production facility. It’s an excellent foundation for any GFSI-benchmarked certification audit.

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A Sneak Preview: A Step-by-Step Guide

How to Build Your Hazard Analysis Critical Control Points Plan

To have a successful HACCP plan, you need to have comprehensive knowledge of:

• Incoming materials and country of origin
• All products
• Food safety characteristics
• Processes
• Treatments
• Packaging methods
• Shelf life
• Storage conditions
• Intended use

All areas of the plant, including restrooms, lunch areas, and hand-washing stations, should be familiar to the team, and employees must always be aware of the activity taking place in each area. Additionally, the movement of people, ingredients, packaging materials, chemicals, wastes, processing aids, allergens and finished product, and their associated hazards around the facility, must be known. Systematic gathering and analysis of information is required to determine hazards, including critical control points (CCPs), and to ensure the proper control measures are applied.

What to expect from this resource:

  • Understand the definition of HACCP and learn why GFSI requires these plans.
  • Get a grasp on the comprehensive knowledge required for certain aspects within the supply chain.
  • Learn the 12 steps necessary to building a detailed HACCP plan.
  • How these steps align with the seven principles of HACCP.
  • Tips and best practices to ensure your HACCP plan is successful.

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