The HACCP Concept refers to the systematic methods that help food establishments and manufacturers in recognizing critical points in food preparation, including hazardous procedures or production steps that could be detrimental to the health and safety of consumers.
Meanwhile, the Food Safety Plan (FSP) is made up of preventive controls that must be executed in order to address hazards and reduce the likelihood of foodborne illnesses. Generally, the FSP covers the production, preparation, packaging, storage, handling, transport, distribution or sale of food, and is based on the seven principles of HACCP.
Before the creation of Hazard Analysis and Critical Control Point (HACCP), regulators had often relied on the basic on-the-spot inspection of manufacturing conditions and random sampling to check if food products are safe for consumption, which are all reactive. The HACCP and FSP, on the other hand, are proactive and allow manufacturers and vendors in the food industry to significantly reduce threats in their operation.
What makes an effective HACCP food safety plan?
Implementing a HACCP System requires Pre-requisite Programs and HACCP Plans. The HACCP system is prepared for each process or product to identify possible hazards as well as the most effective ways in which they can be eliminated or controlled. On the other hand, Pre-Requisite Programs aid facilities in preventing contamination by securing a hygienic environment and acceptable manufacturing standards and processes.
In order to come up with the desired FSP, it’s also important for food handlers and businesses to first understand the seven principles of an HACCP.
- Principle 1 – Conduct a Hazard Analysis.
- Principle 2 – Identify the Critical Control Points.
- Principle 3 – Establish Critical Limits.
- Principle 4 – Monitor CCP.
- Principle 5 – Establish Corrective Action.
- Principle 6 – Verification.
- Principle 7 – Recordkeeping.
The quickest and most effective way to get the staff, especially safety officials familiarized with the HACCP concept, is to have them take an HACCP training, which can now be completed online through an accredited web-based training provider.
Building the HACCP food safety plan
The first step in creating FSP is identifying a Qualified Individual (QI) who must have the necessary education and experience relevant to food safety. The QI needs to be trained in order to get certified. It will be the QI’s job to lead the way in developing an FSP that’s specifically designed to control the potential hazards associated with their operation.
After that, the QI must identify control points as well as significant hazards, and evaluate those findings to create preventive control guidelines that will be the foundation of the FSP.
The FSP may end up as combination of one or more existing HACCP plans, one or more prerequisite programs that include food safety controls, a recall plan, a written supply-chain program, written verification procedures such as environmental monitoring, and any other components specified in the PCHF requirements.
Ultimately, all the preparation above may go to waste if implementation falls apart. To ensure that everything will be a seamless process, it’s important that your designated QI is truly up for the task and has proper training and education regarding the HACCP concept. Check 360training.com’s extensive HACCP training library today and pick up the right HACCP programs for your state and your food business.