![]() The goal of a HACCP plan is to prevent, eliminate or reduce hazards to an acceptable level, therefore, food safety companies need to address, at least, three key important factors: secure a strong commitment from the management team, ensure all members of the HACCP team are familiar with the methodology, which includes 5 preliminary steps and 7 principles, and train all personnel.īut be aware that having worked in the food industry for many years does not automatically qualify you as a HACCP expert or even as a trained member of the team. Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety that provides a methodology to identify, evaluate, and minimize or control hazards. There is also a Sanitation Standard Operating Procedures (SSOP) form available that outlines appropriate steps to take when cleaning equipment.12 Steps to HACCP Defined by the Codex Alimentarius It also provides a sample process flow chart and worksheet, as well as a form to outline a unique HACCP plan. Additionally, the Almond Board of California has made available an HACCP form that outlines the seven principles of HACCP. The HACCP Manual from the Food and Drug Administration is available for more information. Comparing it to the HACCP guidance from the Codex Committee on Food Hygiene, the committee made the HACCP principles more concise revised and added definitions included sections on prerequisite programs, education and training, and implementation and maintenance of the HACCP plan revised and provided a more detailed explanation of the application of HACCP principles and provided an additional decision tree for identifying critical control points (CCPs). In 1995, the National Advisory Committee on Microbiological Criteria for Foods convened a working group to review the HACCP document from November 1992. Having an effective hazard analysis plan and identifying critical control points are necessary. ![]()
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