HACCP – Hazard Analysis Critical Control Point – should ring familiar in the ears of food professionals worldwide. A HACCP plan ensures food safety and includes risk analysis in the entire product lifecycle. Mandated by the FDA, an HACCP plan is more than just a regulatory requirement; it’s a crucial framework for safeguarding public health. Let’s get back to why it matters, and what it takes to make it effective.

The key ingredients

A good food safety plan involves analyzing hazards, putting preventive measures in place, monitoring procedures, taking corrective actions when necessary, verifying effectiveness, and maintaining quality documentation. HACCP follows similar principles, focusing on hazard analysis, identifying critical control points (CCPs), and monitoring them.

However, HACCP goes a step further by requiring specialized procedures to ensure its effectiveness. To handle these tasks, having a designated expert on your team is essential.

Of course, food safety is a company-wide matter, especially since HACCP concerns not just the manufacturing process but everything that precedes and follows it. Without a qualified manager overseeing these aspects, it’s easy to become overwhelmed and make mistakes in decision-making.

The importance of training

A good food safety leader is vital, of course, but it’s equally important for the entire company to be on board so that the knowledge doesn’t stay with just one person. This requires proper training.

But it’s essential not to place too much emphasis on training alone. Training is a practical application of knowledge, which should be acquired before it can be put into practice, and continuously built upon.

Since HACCP covers a wide range of processes, it’s unrealistic to expect one training session to cover everything applicable to everyone. Instead, focus on establishing a solid foundation of knowledge and then tailor training to specific roles or areas of expertise.

The key is to make the connection between learning and doing tangible.

Get that certification

You might question whether it’s really necessary for your designated HACCP expert to go through examinations to obtain certification, especially considering the time and effort involved.

However, it’s essential for your HACCP manager to be qualified. Certification promotes ongoing learning, boosting the individual’s skills, and bolstering your company’s reputation. By obtaining certification, you demonstrate to consumers and regulatory bodies, such as the FDA, that your team possesses the required expertise and takes food safety seriously.

For these thoughts, we were inspired by a piece by Larry Lynch which was published in a Food Safety Magazine publication called A Guide to HACCP Compliance, which holds a lot more interesting thoughts.

When it comes to food safety, how often do you have to get back to the basics?