How can your food manufacturing facility meet HACCP requirements?

When carrying out a hazard analysis, it is very important to be clear about the standard to be followed. At international level, the Codex Code of Practice "General Principles of Food Hygiene" (CXC 1-1969, Rev. 2022) is of great importance; it is also mandatory in many jurisdictions. It specifies the development of a HACCP system in 12 steps and 7 principles. Conducting a hazard analysis represents the 1st principle/6th step. In this step, the application of the definition of "hazard" is very important: "A biological, chemical or physical agent in food with the potential to cause an adverse health effect.". There are many guidelines on how to elaborate a technically correct HACCP system, i.e., the EU guidance 2022/C 355/01.

Based on my observations, it's essential that members of the Food Safety or HACCP Team undergo certified HACCP Training prior to initiating the Hazard Analysis. This ensures they have a thorough understanding of the process. I've noticed significant errors in reviews of HACCP Plans which could result in regulatory consequences. These errors often originate from a deficiency in the basic knowledge necessary for creating and executing a HACCP-based Food Safety Plan.

By following the 7 principles of HACCP and identify The CCP for each procedure and Establishe your emergency plan Conduct the hazard Determine the critical control points Establishe the critical limits Monitoring procedures Establishe the corrective action Proper Verification the procedure Keep the record

Corrective actions are steps used to identify and fix problems that occur during food production. Corrective actions also used to prevent problems from occurring, or reduce or eliminate the chances that a problem could happen again. Corrective actions can take many different forms, depending on the equipment or food products. Some examples include: *Identifying and repairing problems with a protective control *Evaluating food that might have been affected or contaminated *Preventing affected food from being sold or distributed If a corrective action is needed, it must be performed as quickly as possible to keep unsafe products from being distributed.

In my experience, the concept of Corrective Actions often leads to misunderstandings. An effective Corrective Action Plan within a HACCP Plan should encompass: 1) Immediate responses, such as halting production or quarantining the product, 2) undertaking a thorough investigation to identify the underlying cause, and 3) the appropriate handling or disposal of the product, as decided by authorized individuals.

Corrective actions are a vital component of HACCP and must be swift and effective to ensure food safety. The actions mustn't be just reactive but also preventive, addressing not only the immediate issue but also preventing future occurrences. The documentation of both the actions taken and the analysis of the root cause is essential for continuous improvement and provides a record for verification purposes, ensuring accountability and traceability within the food manufacturing process.

Remember to evaluate the changes before introducing a new material in your facility, even if it's only for research and development, especially when they are tested using production equipment

A food safety software that allows for Checklists that employees can complete on phones and tablets in real-time is best. It makes compliance easier and adds integrity to your food safety program

1. Implement a comprehensive plan tailored to specific processes and products. This plan will involve conducting a thorough hazard analysis to identify potential food safety hazards at each stage of production. 2. Establish CCPs where preventive measures can be applied to control/eliminate these hazards. These measures may include temperature control, sanitation procedures, allergen management, and microbial testing. 3. Regular monitoring and verification activities to be conducted to ensure that CCPs are effectively managed, with corrective actions taken promptly if deviations occur. 3. Training and communication will be key to ensuring that all staff members are aware of their roles and responsibilities.