Food Safety

Quality Produce

The implementation of HACCP in providing food safety has been a long process of development over the past 50 years. Ham Produce and Seafood adheres to the 7 principles of HACCP to do our part in providing our clients the best possible products through this process.

Hazard Analysis and Critical Control Points, HACCP, is a prevention approach to safe product supply rather than relying only on inspection of finish product. It is used through all steps of the product food chain. from distribution, packaging, processing, or production, this preventative cycle measures the risks through identifying physical allergies, biological or chemical hazards.

Th HACCP is a step beyond the older process of sorting and grading products through the food chain process and relys more on standards level on through all processes of handling. Those processes are reflected in the 7 principles.

20120106-OC-AMW-0670

20120106-OC-AMW-0670 (Photo credit: USDAgov)

  1. Hazard Analysis – Identification of any physical, chemical, or biological condition which will effect food to be unsafe for human consumption.
  2. Identify critical Control Points– those points of the supply chain procedure which offer the best control, eliminate or reduce possible food safety hazards
  3. Establish Measurable limits for those Critical Control Points – Measurable maximum and minimum values at which physical, chemical or biological hazards are to be held a the critical control point will reduce risk to an acceptable level, if not completely prevent risk.
  4. Establish Requirments for monitoring Critical Control Points – The necessity of monitoring ensures the process is under control at each control point. The monitoring procedure and frequency is part of the in place HACCP plan.
  5. Establish Procedure of Corrective Actions – These actions are part of the HACCP plan which will be enacted when the limits of a particular Critical Control Point measurement deviates from the critical limit.
  6. Establishment of Procedures Ensuring HACCP is working according to plan. – Plants and Production facilities through validation can ensure their procedures are following FSIS guidelines and conforming to final rules.

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    96cs1466.cd-0334-51 (Photo credit: USDAgov)

  7. Establishment of Record keeping procedures– All plants by HACCP standards must maintain critical documents including their HACCP plan, hazard analysis, records of monitoring of critical control points, critical limits, validation activities, and the procedure of action during process deviations.

HACCP seven principles are part of the international standard ISO 22000 FSMS 2005. This a Total Quality Management System.

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