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 […]
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 […]
So, you can now determine critical control points (CCPs) for your HACCP plan. The next step is to identify critical limits. Critical limits are the boundaries or limits of acceptability and unacceptability for the processing parameter being measured. For example, the critical limit for a canned vegetable may be to cook it no less than at 250oF for […]
By far, I think the biggest challenge in setting up a HACCP plan is the hazard analysis. It takes a lot of time and team collaboration to really put a good one together. You want to do a good job here because the hazard analysis will be the basis for identifying and managing your critical control points […]
By far, I think the biggest challenge in setting up a HACCP plan is the hazard analysis. It takes a lot of time and team collaboration to really put a good one together. You want to do a good job here because the hazard analysis will be the basis for identifying and managing your critical control points […]
As you begin to document your HACCP plan, you should keep in mind that you don’t need to have a separate plan for every product. You may write a single plan for a group of products as long as they are similar enough. For example, if you are making sausage with different flavors then you […]
For you to have a successful HACCP program, you must have management support. That is because HACCP implementation requires not only additional resources, but a level of personal motivation, discipline and commitment that employees are unlikely to comply with unless its principles are constantly reinforced, communicated and practiced by those above them. Management can communicate […]
Food must be prepared in a manner that ensure safety. Hence, design is important in warding off potential hazards. Foods that are not prepared in facilities with the appropriate design to prevent hazards are deemed by the FDA as adulterated, regardless of the quality of the food. As a former food plant inspector, I have […]
Employees can be a major source of contamination since they come in frequent contact with food during processing. Lack of proper hand washing is the second-most cause of foodborne illness. Perhaps the first person to promote washing of hands to reduce incidences of disease was Ignaz Semmelweis, a Hungarian Physician in the late nineteenth century. […]
