HACCP plans form the basis for each of the GFSI programs including SQF, BRC and FSSC 22000:2011. It is also the basis for both Freshcare and FeedSafe quality management systems.
If you are a grower or packing shed that has recently been asked by your customer to get HACCP certification or Freshcare certification, contact us to find out the simplest and quickest way to achieve this. Coles and Woolworths both require Freshcare as a minimum requirement of all growers.
HACCP Principle 1: Perform a Hazard Analysis
It is important that you have a strong understanding of how your product behaves. Check back on previous complaints from your customers and consumers. It is important to understand the composition of the product, hurdle technology, water activity, requirements in the food safety code and look at different food microbiology tables.
HACCP Principle 2: Determine the critical control points of your process.
An key part of the HACCP principles are the Critical Control Points or CCPs. Critical Control Points are the non-negotiable stage gate or hurdle. Product that does not pass the specifications set for the critical control point are not released until they are reprocessed, reworked and can pass the requirements of the critical control point. If it is not possible to rework the product so that it passes the critical control point, then the product is dumped.
HACCP Principle 3: Establish Critical Limits
This is probably the most important HACCP principle. The Critical Control point states what attribute is being monitored. The critical limit is the exact specification of that attribute. In other words – the CCP is the hurdle and the critical limit is the height of the hurdle.
The critical limits need to be consistent with commercial specifications.They are a compromise between conservative limits and getting product out the door. To set good safe limits, you need to understand your process and your hazards.