HACCP Plan Development

Service Description

Developing a Hazard Analysis Critical Control Point (HACCP) program involves a systematic approach to identify, assess, and control food safety hazards. A multidisciplinary team, including experts in food science, microbiology, and production processes, should be assembled to conduct a thorough hazard analysis. The product should be clearly defined, including its intended use and target consumer group. Potential biological, chemical, and physical hazards should be identified at each stage of the food production process. Critical Control Points (CCPs), where control measures can be applied to prevent or eliminate hazards, should be determined. For each CCP, specific critical limits should be established to ensure food safety. Effective monitoring procedures should be developed to regularly monitor CCPs. Corrective actions should be defined for situations where a CCP deviates from critical limits. Verification procedures should be established to ensure the HACCP system is working effectively. Accurate records of all HACCP activities, including monitoring data, corrective actions, and verification records, should be maintained. By following these steps, food businesses can develop a robust HACCP program to ensure the safety and quality of their products.