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Building your HACCP Plan—Part 1
The Food Safety and Modernization Act of 2011 has pushed many food processors to take a more active role in creating a HACCP Plan. As new regulations under FSMA continue to evolve, many are asking the same question: "How do I develop an effective HACCP Plan?"
HACCP stands for Hazard Analysis and Critical Control Points. It’s a systematic approach used to identify, evaluate, and control hazards that could pose a risk to food safety. The ultimate goal is to ensure that the food produced is safe for consumers.
From our experience working with food processing companies, we’ve found that there are several key steps to developing a successful HACCP Plan. In this blog, we’ll walk you through three essential tips to help you get started. We’ll follow up with more insights in our next post.
**1. Understand the Seven HACCP Principles**
The USDA outlines seven core principles for HACCP implementation:
1. Conduct a Hazard Analysis
2. Identify Critical Control Points (CCPs)
3. Establish Critical Limits for each CCP
4. Set up Monitoring Procedures
5. Define Corrective Actions
6. Implement Record-Keeping Systems
7. Verify That the System Works
These principles form the foundation of your plan. For a deeper understanding, visit the FSIS website to explore each step in detail. The process begins with analyzing each product, identifying where hazards might occur, and setting up controls and monitoring systems to prevent them.
**2. Build a Strong HACCP Team**
One of the most important factors in creating a successful HACCP Plan is having the right team. While the composition may vary depending on your company structure, common roles include:
- HACCP Coordinator
- Quality Assurance Manager
- Plant Operations Manager
- Engineering Manager
- Maintenance Manager
- Sanitation Manager
- Warehouse/Shipping & Receiving Supervisor
- Line Supervisor or Machine Operator
The HACCP Coordinator typically leads the initiative, but if your organization doesn’t have one, the QA Manager or even the CEO may take on this responsibility. Building a collaborative team ensures that all aspects of the plan are covered and properly executed.
**3. Clearly Define the Products Covered by the Plan**
If your business produces multiple products, it’s crucial to list each one in your HACCP Plan. For every product, include details such as:
- Product name and description
- Ingredients and processing methods
- Food safety considerations
- Distribution method
- Intended use and target consumer
This level of detail helps ensure that no potential hazard is overlooked. Once these three steps are in place, you’ll be ready to dive into the more detailed elements of your HACCP Plan.
In our next blog, we’ll go into more depth on additional steps and strategies. Until then, feel free to check out our white paper, “HACCP Planning for Food Safety,†or the University of Florida IFAS Extension’s overview for further guidance.