Have you ever heard or seen the phrase “penny-wise, pound-foolish”? It refers to English currency and means it is wise to spend a small amount now (penny) to prevent having to foolishly spend much more later (pound). In helping you develop and implement a HACCP plan, we think in both time and money, the price of a HACCP Portal account is a bargain. If you don’t believe this, ask a HACCP consultant to give you an estimate of their cost and time for the same task. More importantly, can you afford not to buy a HACCP Portal account considering the costs a foodborne illness would have to your business? Think of it, decreased customers, decreased sales, decreased reputation, and decreased staff morale. On the flip side, increased negative media exposure, increased legal fees, increased insurance premiums, increased scrutiny from regulatory agencies, and increased staff retraining costs. On balance we think you will agree the purchase of a HACCP Portal account is extremely “penny-wise.”
Prerequisite programs are policies and procedures which describe the food establishment’s existing hygiene and sanitation practices. These programs are often referred to as SSOPs (Sanitation Standard Operating Procedures), SOPs (Standard Operating Procedures), or GMPs (Good Manufacturing Practices). These programs generally describe procedures for receiving and storing food, food contact equipment and surface cleaning and sanitation, pest control, and employee hygiene and training.
HACCP Principle #1: Conduct a Hazard Analysis, defined as identifying hazards that warrant control, their likelihood of occurrence and severity.
HACCP Principle #2: Determine Critical Control Points (CCPs), defined as steps at which control can be applied to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
HACCP Principle #3: Establish Critical Limits (CLs), defined as a maximum and/or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard.
HACCP Principle #4: Establish Monitoring Procedures, defined as establishing a planned sequence of observations or measurements to assess whether a CCP is under control and to produce an accurate record for use in future verification procedures.
HACCP Principle #5: Establish Corrective Actions, defined as corrective actions to take when something goes wrong.
HACCP Principle #6: Establish Verification Procedures defined as activities that determine the validity of the HACCP plan and that the system is working according to the plan.
HACCP Principle #7: Establish Record-keeping and Documentation Procedures defined as creating documentation that the critical limits at each CCP were met and corrected if not.
The HACCP team is made up of those persons who will gather the necessary information for your HACCP plan. These persons should be familiar with the food establishment’s products, processes, and existing food safety programs.