What does HACCP mean and what is a HACCP plan?
HACCP is described as a globally acknowledged systematic approach for identifying, managing, and controlling major hazards linked to food production, encompassing biological, chemical, and physical risks. Within a well-organized food safety management system, a HACCP plan provides regulators, customers, and the public with confidence in your dedication to food safety.
A HACCP plan is a strategic framework designed to control and manage hazards within the food manufacturing sector. Implementing a HACCP plan guarantees that food products remain safe and maintain high quality. It safeguards consumers against food borne illnesses and minimizes the occurrence of product recalls, saving companies money and shielding them from substantial fines and complex legal actions. Additionally, it can be integrated with other frameworks and standards like ISO 22000 and IFS Food Standard.
Why is a HACCP plan important in the food processing industry?
Implementing a HACCP plan mitigates consumer risks by managing potential hazards present in food. It also decreases the likelihood of recalling products that might have been contaminated through processing or human mistakes. HACCP ensures that food safety hazards are prioritized by food businesses, aiding in the prevention of food borne illnesses and allergic reactions.
Merely having a HACCP plan is insufficient. Ensuring food safety is not just the duty of the top executives who draft these plans; it is a shared responsibility among everyone, from manufacturing employees, to Quality Assurance Managers, all the way up to CEOs of large companies. Anyone whose job involves handling food is legally required to comprehend their food safety obligations. Therefore, food hygiene training is crucial. Learn more about food hygiene training by visiting our free food safety toolbox!
A personal hygiene program is an essential part of a HACCP Plan
A key component of a facility's HACCP plan is the personal hygiene program for employees and visitors. The critical control point to address is employees and visitors entering the production areas where food is being prepared. The hazard arises from individuals entering the production area with hands contaminated by pathogens, coming into contact with ready-to-eat food products, and spreading those pathogens.
Although it may seem straightforward, proper handwashing is often challenging to execute correctly to achieve maximum pathogen removal. It can take a lot of training and corrective actions to ensure that every staff member and visitor is taking the steps for proper handwashing. This is where CleanTech® EVO Automated Handwashing Stations can improve a facility's personal hygiene plan for its employees and visitors. The stations are easy to use and provide clinically validated compliance, ensuring that no employees or visitors are bringing harmful pathogens on their hands into the production areas.
Learn more about HACCP and Automated Handwashing Stations here!
