During my time working in the food industry, I’ve noticed that HACCP system verification and validation activities are rarely given the attention they deserve. Facilities typically meet the minimum regulatory requirements and do little beyond that. How does your company stack up? Have you implemented a variety of periodic verification activities to supplement routine verification measures in your facility? If not, it may be time to give HACCP verification and validation another look. Continue Reading

For over 20 years, the food industry has been steadfast in our view of the role of sanitation in classical Hazard Analysis Critical Control Point (HACCP) programs. Our experience with meat and poultry HACCP by way of the International HACCP Alliance and what came later with Global Food Safety Initiative (GFSI) HACCP requirements solidified the supportive role of sanitation as a food safety prerequisite program. We have managed sanitation as a separate prerequisite program, and then used these programs to eliminate the need for sanitation critical control points. However, compliance with the Preventive Controls Rule for Human Food (PCHF) as part of the Food Safety Modernization Act requires a different approach in how we manage sanitation procedures that directly addresses a food safety hazard identified in the hazard analysis. Continue Reading

Using Hazard Analysis Critical Control Point (HACCP) principles to manage food safety in the dairy industry is not a new concept. Most dairy manufacturers have already implemented HACCP as a process to manage food safety in addition to regulatory requirements.

Although the FDA Preventive Controls for Human Food Rule is not required for Grade A dairies until September 2018, customers and retailers continue to require their suppliers to have an effective and operational HACCP Plan in place that is overseen by a trained individual. Additionally, Global Food Safety Initiative (GFSI) schemes such as Safe Quality Food Institute (SQF) and British Retail Consortium (BRC) also require HACCP implementation overseen by a trained individual. Finally, global organizations, such as The Food and Agricultural Organization of the United Nations (FAO), continue to recognize HACCP (Codex HACCP) as a system which identifies, evaluates and controls hazards which are significant for food safety.  Continue Reading

Due to its presence in the Food Safety Modernization Act (FSMA) and prevalence in Global Food Safety Initiative (GFSI) schemes, Hazard Analysis and Critical Control (HACCP) programs are very much vogue these days in the food industry.

Under FSMA’s preventive controls rule for human food, facilities that manufacture, process, pack or hold human are charged with implementing a written food safety plan focused on controlling hazards. In nearly every GFSI certification scheme, including Safe Quality Food (SQF) and BRC, companies seeking accreditation to a particular Code are required to have validated and verified HACCP plans. Continue Reading

The food industry has evolved from locally grown and consumed products to national and international operations. The globalization of food production and trade has raised the potential of food safety issues to an international level. The food industry has done a remarkable job ensuring food safety not only at the national level, but also at the international level.

As part of this effort, food companies — many times under regulatory guidelines — are required to validate their operations for safe and quality foods. Process validation studies determine the ability of a specific Critical Control Point (CCP) of a HACCP plan to achieve desired food safety objectives.  Continue Reading