Hazard Analysis and Critical Control Point (HACCP)
HACCP is a process system to prevent food-related problems and assure the safety of food. There are 7 principles of a HACCP plan. These principles are:
- Hazard analysis
- Identifying critical control points (CCP)
- Establishing critical limits
- Observe and track procedures
- Corrective actions
- Verification protocols
- Documentation & record keeping
Though these principles may seem obvious to you, their implementation and maintenance through a food organization require a significant undertaking. In some cases, a possibly transformational change (organizational cultural shift) that starts from the management level that needs to integrate HACCP plan into the organization.
Before a HACCP plan is implanted, Quality Smart Solutions creates a preliminary list of tasks so the HACCP program is robust and the 7 principles are integrated smoothly.