HACCP Services
HACCP Services
HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic approach to food safety that helps prevent hazards in the food production process, rather than relying solely on end-product testing. The key principles of HACCP include:
- Conducting a hazard analysis: Identifying potential hazards associated with food production.
- Determining critical control points (CCPs): Identifying the points in the production process where control can be applied to prevent, eliminate, or reduce a hazard to an acceptable level.
- Establishing critical limits: Setting criteria to determine whether a CCP is under control.
- Monitoring CCPs: Regularly observing and measuring CCPs to ensure they remain within critical limits.
- Establishing corrective actions: Developing procedures to be followed when monitoring indicates that a CCP is not under control.
- Establishing verification procedures: Confirming that the HACCP system is working effectively through periodic evaluations.
- Establishing record-keeping and documentation procedures: Maintaining records of the HACCP plan’s development, implementation, and monitoring.
HACCP is widely used in the food industry to ensure the safety of food products and to comply with regulations.
Services List
1. HACCP Plan Development: Assist food manufacturers in developing customized HACCP plans tailored to specific food processes, products, and facilities. This includes conducting hazard analyses, identifying critical control points (CCPs), establishing critical limits, and developing procedures for monitoring, corrective actions, verification, and record-keeping.
2. Implementation Support: Provide guidance and support during the implementation phase of the HACCP plan, helping food manufacturers integrate new procedures into their daily operations smoothly and effectively.
3. Gap Analysis and Audits: Conduct gap analyses or audits of existing food safety systems to identify areas for improvement and ensure compliance with HACCP principles and relevant regulations (such as those set by the FDA or USDA).
4. Training and Education: Training sessions and educational workshops for employees at all levels within an organization to ensure understanding of HACCP principles, roles, responsibilities, and procedures.
5. Documentation and Record-Keeping Assistance: Assist in establishing documentation and record-keeping systems required for HACCP compliance, including developing forms, templates, and procedures tailored to the specific needs of your organization.
6. Crisis Management and Response Planning: Assist food manufacturers in developing crisis management plans and response procedures to address food safety incidents or emergencies effectively.
For more information, contact Jill Duddy at jilliand@nhmep.org or (603) 226-3200.