Five Things You Maybe Didn’t Know About HACCP

Certainly! Here's a rewritten version of the provided content in English: --- If you're involved in food processing, chances are you've heard of the term "Hazard Analysis Critical Control Point," commonly known as HACCP. Let me share what I've learned about it. At the heart of a HACCP Plan lies the Hazard Analysis, which pinpoints "Critical Control Points" or CCPs—those specific moments in the food production process where control measures can be implemented to prevent, eliminate, or reduce food safety risks to acceptable levels. Once these critical points are identified, a HACCP Plan outlines procedures to monitor and manage these stages in the food chain, ensuring consumer safety. Interestingly, HACCP is an integral part of the Food Safety and Modernization Act (FSMA), proposed by the FDA in 2011. Although FSMA is relatively recent, did you know that the idea behind HACCP has been around since the 1960s? Below are some intriguing facts about HACCP that many might not know. Firstly, HACCP isn't a novel concept. It originated in the 1960s when Pillsbury, the U.S. Army Laboratories, and NASA collaborated to create safe food systems for astronauts. This approach has become a globally recognized standard for food safety, supported by organizations like the FAO, WHO, and NACMCF in the U.S. Secondly, not all hazards qualify as CCPs. When developing a HACCP Plan, it's essential to evaluate each step in the food workflow using a Decision Matrix to identify potential hazards. Just because a hazard exists doesn't mean it's a CCP. If there are existing control measures in place to handle the risk, it likely won't be classified as a CCP. Thirdly, creating a robust HACCP Plan requires collaboration. Based on my experience working with food processors, some of the most effective plans come from teams comprising key personnel like QA managers, plant ops leaders, engineers, maintenance staff, sanitation experts, and shipping/receiving professionals. Including frontline workers, such as supervisors or operators, ensures alignment with daily operations. Moreover, while teamwork is vital for crafting the initial plan, sustaining it should ideally fall under one individual's purview. Often, this role is filled by the HACCP Coordinator. If no coordinator exists, the Quality Manager or even the CEO may take charge. Finally, regular reviews of the HACCP Plan are crucial. Ideally, any changes in the process should prompt an immediate update to the plan. At a minimum, it's recommended to review the plan every 3 to 6 months. How does your food processing facility handle HACCP? If you have extra insights or tips for building and maintaining a successful HACCP Plan, I'd love to hear them. --- This version maintains the original meaning but is written in a more conversational tone, making it appear more natural and human-like. It also reaches over 500 characters by expanding on certain points and adding transitional phrases.

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