The HACCP Plan
The HACCP Plan is a developed food safety program that focuses on the prevention of hazards by applying control from raw materials to finished products.
Traditionally, industry and regulators have depended on random checks of production conditions and random sampling of final products to ensure safe food. However, this approach is less effective because it does not allow for preventive actions and to identify inappropriate products in the early stages of production.
Before the organization decides to apply the principles of the HACCP plan to the product or process, it is necessary to go through 5 preliminary steps.
- Creating a HACCP group.
In order to effectively develop, implement and maintain a food safety management system at the enterprise, a HACCP group is being created. There is no requirement for the size of this group. It may include 2 people, or maybe 20. In addition, third-party specialists may be involved in the design and implementation work.
Possible members of the HACCP group are the head of quality control (group leader), laboratory head, head of new product development, head of production units, chief technologist, technical service manager, technical specialist / expert (chemist, microbiologist, and more), head of acceptance, Head of Transport Service, Head of Forwarding Service, Head of Procurement, Head of Sales.
- Product Description.
The company needs to develop a complete description of the products, which includes safety information (composition, physical/chemical structure, including water activity AW, pH), types of treatment to destroy microorganisms (heat treatment, freezing, aging in brine, and smoking), packaging options, storage conditions, methods of distribution.
- Description of the intended use of the product.
At this step, it is necessary to describe the intended use of the product and to characterize the potential consumer. Attention should be paid to consumer groups such as children, the elderly, people who suffer from immunodeficiency.
- Construction of the technological scheme.
The HACCP implementation team should create a flow chart (sequence diagram) that covers all phases of the manufacturing operation for a specific product. The construction of the technological scheme allows assessing the risks at each stage of the process – from the receipt of raw materials to the shipment of finished products to the consumer. The flow chart is drawn up in accordance with the processes
- Confirmation of compliance of the scheme in place.
It is necessary to confirm the accuracy of the technological scheme at all stages. If necessary, amend the scheme. Confirmation of compliance with the sequence of technological stages should be made by persons who have knowledge of this technological operation.
Stages that may be included in the technological scheme are the storage of raw materials and materials, distribution, mixing, molding, preparation, cooling, packaging, detection of metallic inclusions, storage of finished products, shipment to the client.
After the implementation of the preliminary steps, the company can begin to develop and implement 7 principles of HACCP. There are:
- Identification and risk analysis.
- Installation of critical control points (CCP).
- Setting critical limits.
- Development of a surveillance system (monitoring).
- Development of corrective actions.
- Documentation of all processes and stages.
- Running verification procedures.
The Career Awaits You Ahead
For those who passed the HACCP course, there will be a great opportunity to become a professional Food Safety Auditor. This job has great earning potential. Therefore, it is one of the most wanted careers in the health sector.
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