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What are the HACCP plan standards for food suppliers?

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If you are a food supplier, you need to follow the HACCP plan standards to ensure the safety and quality of your products. HACCP stands for Hazard Analysis and Critical Control Points, and it is a system that identifies, evaluates, and controls the hazards that can affect food safety. In this article, you will learn what are the HACCP plan standards for food suppliers and how to implement them in your business.

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1 What are the hazards?

The first step of the HACCP plan is to identify the potential hazards that can occur in your food production process. These hazards can be biological, chemical, or physical, and they can cause foodborne illnesses, injuries, or spoilage. For example, some biological hazards are bacteria, viruses, parasites, and fungi; some chemical hazards are pesticides, allergens, and toxins; and some physical hazards are metal, glass, wood, and stones. You need to list all the possible hazards that can affect your raw materials, ingredients, equipment, packaging, storage, transportation, and distribution.

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Nazia Khan

Sr. New Product Development- Technical R&D | M.Tech in Food Science
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Hazards are unacceptable physical, chemical and microbial contamination that can affect food safety throughout the entire supply chain.

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Marcus Washington, MS, MBA, PCQI

Food Safety Consultant @ Howard & Rhodes
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In the first step of HACCP, identifying potential hazards in food production is crucial. These include: Biological Hazards: Bacteria, viruses, parasites, and fungi causing foodborne illnesses. Chemical Hazards: Contaminants like pesticides, allergens, and toxins from various sources. Physical Hazards: Objects like metal, glass, wood, and stones that can cause injury or contamination. It's essential to analyze each stage of production - from raw materials to distribution - to identify where these hazards can enter the process. This comprehensive approach helps establish effective control measures to ensure food safety.

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Priscila Kobayashi, MBA

Engenheira de Planejamento (S&OP), Projetos e Produtos| Especialista em Produ??o e Qualidade| Gest?o de Processos e Melhoria Contínua
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Os perigos HACCP (Hazard Analysis and Critical Control Points) referem-se a elementos que podem comprometer a seguran?a alimentar. Exemplos incluem contamina??o microbiológica, presen?a de substancias químicas nocivas e riscos físicos, como peda?os de vidro. Identificar e controlar esses perigos em pontos críticos durante a produ??o alimentar é essencial para garantir a seguran?a dos produtos.

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2 How to analyze them?

The second step of the HACCP plan is to analyze the hazards and determine their severity and likelihood. You need to assess the risk of each hazard and how it can affect the safety and quality of your food products. You also need to consider the characteristics of your target consumers, such as their age, health status, dietary preferences, and cultural habits. You need to use scientific data, expert opinions, and historical records to support your analysis. You need to prioritize the hazards that pose the highest risk and require the most attention.

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Marcus Washington, MS, MBA, PCQI

Food Safety Consultant @ Howard & Rhodes
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To analyze hazards in HACCP: Review Each Step: Examine your production process from raw material to final product. Identify Potential Hazards: Look for biological, chemical, and physical risks at each stage. Evaluate Severity and Likelihood: Assess how likely each hazard is to occur and its potential impact. Consider Control Measures: Determine how each hazard can be prevented, reduced, or eliminated. Document Findings: Keep detailed records of the analysis for reference and compliance. This structured approach helps ensure food safety by proactively identifying and addressing risks.

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Priscila Kobayashi, MBA

Engenheira de Planejamento (S&OP), Projetos e Produtos| Especialista em Produ??o e Qualidade| Gest?o de Processos e Melhoria Contínua
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Identifica??o de Perigos: Inicie avaliando todas as etapas do processo de produ??o alimentar para identificar possíveis perigos, como contamina??es microbiológicas, químicas ou físicas. Avalia??o de Riscos: Priorize os perigos identificados com base na probabilidade de ocorrência e na gravidade dos impactos. Concentre-se nos pontos críticos de controle (PCCs) onde a interven??o é crucial para prevenir, eliminar ou reduzir esses riscos. Estabelecimento de Controles: Desenvolva medidas preventivas específicas para cada PCC, estabelecendo limites críticos, procedimentos de monitoramento, a??es corretivas e verifica??es regulares para garantir a eficácia do sistema HACCP.

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3 Where to control them?

The third step of the HACCP plan is to identify the critical control points (CCPs) where you can prevent, eliminate, or reduce the hazards to an acceptable level. CCPs are the steps or stages in your food production process where you can apply a control measure, such as temperature, pH, time, pressure, or chlorine. You need to use a decision tree or a flow diagram to help you determine the CCPs for each hazard. You need to document the CCPs and the control measures that you apply.

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Marcus Washington, MS, MBA, PCQI

Food Safety Consultant @ Howard & Rhodes
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To control hazards in HACCP: Raw Material Receipt: Screen for contaminants in incoming ingredients. Processing: Implement critical control points (CCPs) like cooking temperatures. Handling and Storage: Ensure proper hygiene and temperature control. Packaging: Use materials that prevent contamination. Distribution: Monitor for temperature and handling practices. Effective hazard control involves identifying CCPs at each stage where intervention can prevent or reduce risks, ensuring food safety from production to consumption.

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Priscila Kobayashi, MBA

Engenheira de Planejamento (S&OP), Projetos e Produtos| Especialista em Produ??o e Qualidade| Gest?o de Processos e Melhoria Contínua
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Implementa??o de Controles nos PCCs: Adote medidas preventivas nos pontos críticos de controle (PCCs) identificados, como procedimentos de higiene, monitoramento de temperatura e controles de tempo, para reduzir ou eliminar os riscos. Monitoramento Contínuo: Estabele?a sistemas de monitoramento regular para garantir que os controles nos PCCs estejam sendo efetivamente aplicados. Isso inclui registros precisos, testes e observa??es consistentes. A??es Corretivas Imediatas: Desenvolva procedimentos de a??o corretiva para reagir rapidamente a desvios identificados durante o monitoramento, garantindo que o sistema HACCP permane?a eficaz na preven??o de riscos à seguran?a alimentar.

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4 How to monitor them?

The fourth step of the HACCP plan is to establish the monitoring procedures for each CCP. Monitoring is the act of measuring or observing the control measures and recording the results. You need to define the critical limits for each CCP, which are the minimum or maximum values that indicate if the control measure is effective or not. You also need to specify the frequency, methods, equipment, and personnel for monitoring. You need to ensure that the monitoring procedures are accurate, reliable, and consistent.

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Marcus Washington, MS, MBA, PCQI

Food Safety Consultant @ Howard & Rhodes
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To monitor hazards in HACCP: Set Monitoring Procedures: Define clear, consistent methods for each Critical Control Point (CCP). Use Appropriate Tools: Utilize thermometers, pH meters, or visual inspections as needed. Record Data Regularly: Document measurements and observations meticulously. Train Staff: Ensure team members understand monitoring techniques and the importance of their role. Review and Adjust: Regularly evaluate the effectiveness of monitoring procedures and adjust as necessary for continuous improvement in food safety. Effective monitoring is key to maintaining control over hazards and ensuring the HACCP plan's success.

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Priscila Kobayashi, MBA

Engenheira de Planejamento (S&OP), Projetos e Produtos| Especialista em Produ??o e Qualidade| Gest?o de Processos e Melhoria Contínua
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Implementa??o de Sistemas de Monitoramento: Estabele?a métodos eficazes para monitorar os pontos críticos de controle (PCCs), como registros de temperatura, testes microbiológicos e inspe??es visuais. Monitoramento Regular e Documenta??o: Realize monitoramentos de forma consistente e documente os resultados. Isso envolve manter registros detalhados para garantir a conformidade com os limites críticos estabelecidos. Revis?o e Atualiza??o Contínua: Avalie periodicamente os dados de monitoramento para identificar tendências ou desvios. Ajuste os procedimentos conforme necessário e mantenha um ciclo contínuo de revis?o e aprimoramento do sistema HACCP.

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5 What to do if something goes wrong?

The fifth step of the HACCP plan is to establish the corrective actions for each CCP. Corrective actions are the actions that you take when the monitoring results indicate that a CCP is out of control or that a hazard has occurred. You need to define the steps, responsibilities, and records for correcting the problem and restoring the control. You also need to identify the cause of the deviation and prevent its recurrence. You need to ensure that the corrective actions are timely, effective, and documented.

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Marcus Washington, MS, MBA, PCQI

Food Safety Consultant @ Howard & Rhodes
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If something goes wrong in a HACCP plan: Take Immediate Action: Address the deviation at the CCP to prevent potentially hazardous food from entering the supply chain. Identify the Cause: Investigate to understand why the deviation occurred. Implement Corrective Steps: Follow predefined actions to correct the problem and restore control. Assign Responsibility: Ensure clear assignment of roles for executing corrective actions. Prevent Recurrence: Modify processes or training to avoid future deviations. Document Everything: Keep detailed records of the deviation, investigation, actions taken, and outcomes. Timely, effective, and well-documented corrective actions are essential to maintain food safety and compliance with HACCP standards.

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Priscila Kobayashi, MBA

Engenheira de Planejamento (S&OP), Projetos e Produtos| Especialista em Produ??o e Qualidade| Gest?o de Processos e Melhoria Contínua
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Identifica??o Imediata do Problema: Ao detectar uma falha no sistema HACCP, identifique imediatamente o problema, determinando a natureza e a extens?o do desvio em rela??o aos limites críticos estabelecidos. A??o Corretiva Imediata: Implemente a??o corretiva imediata para corrigir o desvio. Isso pode incluir a remo??o de produtos n?o conformes, ajustes nos procedimentos ou revis?o das práticas para prevenir recorrências. Revis?o do Sistema e Melhoria Contínua: Após corrigir o problema, revise o sistema HACCP para identificar possíveis melhorias e atualiza??es. O aprendizado com o incidente contribui para aprimorar continuamente as práticas e fortalecer a eficácia do sistema de gest?o da seguran?a alimentar.

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6 How to verify and validate them?

The sixth step of the HACCP plan is to verify and validate the effectiveness of your HACCP plan. Verification is the act of checking or confirming that the HACCP plan is implemented and followed correctly. Validation is the act of proving or demonstrating that the HACCP plan is capable of achieving the desired food safety outcomes. You need to conduct verification and validation activities, such as audits, inspections, tests, reviews, and evaluations, on a regular basis or whenever there are changes in your food production process. You need to ensure that the verification and validation activities are objective, independent, and documented.

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7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?

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What are the HACCP plan standards for food suppliers?

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3

4

5

6

7

1 What are the hazards?

2 How to analyze them?

3 Where to control them?

4 How to monitor them?

5 What to do if something goes wrong?

6 How to verify and validate them?

7 Here’s what else to consider

Culinary Management

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What are the HACCP plan standards for food suppliers?

1

2

3

4

5

6

7

1 What are the hazards?

2 How to analyze them?

3 Where to control them?

4 How to monitor them?

5 What to do if something goes wrong?

6 How to verify and validate them?

7 Here’s what else to consider

Culinary Management

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