Mini Cart

Food safety programs such as HACCP are primarily focused on food science, regulatory rules and regulations, documentation, verification tests, and training. While these are great aspects of building and maintaining a viable food safety plan, they are not enough. Along with food safety management, building a food safety culture is essential. Frank Yiannas discussed this idea in […]

Continue Reading

So, you have already identified your critical control points (CCPs), set critical limits and established monitoring procedures. Remember that the purpose of the monitoring procedure is to ensure that critical limits are met. So, what if a critical limit is not met? Then you will need to have corrective actions in place to handle deviations. Corrective action plans enable you […]

Continue Reading

Once you have established critical control points (CCPs) and critical limits for your HACCP plan, you need to monitor them. Monitoring must provide real-time data. Therefore, microbial sampling and testing is not considered part of the HACCP monitoring plan. They cannot give you immediate feedback and are generally inefficient in identifying defects. In creating your monitoring plan, the primary […]

Continue Reading