The regulations and guidance presented in the Code of Federal Regulations Title 21 Section 120 can be pretty daunting. The “Hazard Analysis and Critical Control Points” or HACCP system was originally proposed all the way back in the early 1970’s and after being adopted in the late 90’s, it continues to be tweaked and altered to reflect the concerns surrounding food safety.
In the most basic sense, HACCP can be thought of a seven step process. And when used properly, this process seeks to provide a framework of training and management that prevents foodborne illnesses. It also mandates a documentation trail to be traced and evaluated if a problem should occur. First, we will break down the seven steps, and later, we will show you how innovative new solutions can assist restaurants, food processors, and other operators in compliance with the HACCP system.
The Seven Steps of the HACCP system:
- Conduct a hazard analysis to determine risks associated with all stages, from growing raw materials and ingredients to final product ready for consumption.
- Identify critical control points to control these hazards.
- Implement conditions to control hazards at each critical control point.
- Implement effective procedures to monitor control for each point.
- Implement corrective measures to be taken if a deviation occurs at a point.
- Implement effective record keeping systems for HACCP plan activities.
- Implement procedures to verify the plan is working effectively.