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HACCP is Here. Are You
Ready?
A safety system known as Hazard Analysis and Critical Control Point (HACCP)
is sweeping the U.S. food industry. Simply put, HACCP is a science-based process
control system whereby potential hazards in a food production process are
identified and subsequent action is taken to prevent their occurrence. By
adopting HACCP, the occurrence of foodborne hazards is reduced resulting in
improved public health protection, increased consumer confidence and overall
business success.
In the past, inspection relied on the senses to detect potential hazards.
However, this process failed to prevent hazards from occurring.
Today the challenges facing the food industry are predominantly
microbiological and chemical in nature. A system to prevent the growth and
spread of organisms was required since microbes cannot be detected by sight.
Additionally, with the growth of the food industry and the increasing variety of
products and the number of processes used, federal, state and local agencies are
continuously challenged to ensure food safety.
HACCP must build upon a solid foundation of preexisting programs for it to be
most successful. Many of these programs and practices are outlined in federal,
state and local regulations and guidelines.
Read on about "What You Need To Do".
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