FOOD SAFETY

The food safety team will create and implement a Hazard Analysis and Critical Control Point plan (HACCP Plan) for each product or process. The HACCP plan starts with some preliminary steps such as identifying product characteristics, describing
intended use, preparing flow diagrams and describing process steps.

The team uses this information to identify hazards that can be expected to occur, determine acceptable levels of the hazard and select control measures. The team identifies the control point where the hazard can be controlled, and the specific step that needs to be taken to successfully control the hazard. The plan for
controlling the hazard must be documented and include the hazard to be controlled, the control measure, critical limits, how the control point will be monitored, corrections and corrective actions to be taken if limits are exceeded, responsibilities and authorities and required records.

The food safety team will also establish a plan for verification activities to ensure that the PRPs are implemented, inputs to hazard analysis are updated, the operational PRPs and HACCP plan are implemented and effective and the hazard levels are within limits. Verification activities make sure the HACCP system is in
compliance.

A system of traceability of product must be in place. Make sure that you can perform an effective recall if necessary. You must also be able to control any nonconforming product. Document your process to control affected product when critical control limits are exceeded. Include taking action to identify and eliminate the cause of nonconformity and prevent nonconforming product from entering the food chain.

Once the system is implemented you will be verifying that it is working on an ongoing basis. The verification will include internal audits by your own audit team and food safety team evaluation of the verification activities.

If you are already in the food industry, and providing a safe food product or service, you most likely have many of these practices in place even though they may not be formally documented. Adding the effectiveness of a documented food safety management system will provide your company not only the benefits of recognition of having a management system in place, but also the benefits of quality management and the security of producing safe product for your customers. Take your system to the next level with ISO 22000.