July 22nd, 2015
Bless us, our Hazard Analysis & Critical Control Points (HACCP) overlords. Without you, we would be lost in a sea of bacteria and illnesses! On a serious note, however, HACCP does a lot more behind the scenes than many of use realize. If you’ve ever seen an HACCP-certified company then you can be sure they’re using safe practices. Not only does this certification give peace of mind to your customers, it also makes it easier for the company to get proper government funding.
The HACCP works specifically to reduce the amount of contamination hazards of various foods, and stop them from happening in the first place. For this article, we will be looking specifically at how the HACCP helps food processing companies get their products on the market in as clean a form as possible.
You can’t always just look at food to tell if there’s something wrong with it. The HACCP runs a strict set of microbiological tests when necessary to ensure that food processors are getting contamination-free produce.
On top of these tests, they also constantly monitor food practices to make sure they are utilizing the proper methods for reducing bacterial levels. This might mean simple solutions such as using gloves when handling food, or something more complex, like chemical exposure. One of the main aspects the HACCP focuses on is identifying the problem as it is happening, and solving it at the source. It’s much harder to identify the cause of the contamination while testing the end product, so they try to stay on top of things that way.
Safe Practice Guidelines
There are several steps involved in getting food from the farm to your plate, and there are just as many safety precautions taken every step of the way. HACCP follows the food every step of the way as it reaches your food processing plant, to help ensure you receive the product you paid for.
HACCP has seven principles to which any food processing company must adhere if they want be HACCP-certified. The main stipulations are that they meet the limits set by HACCP and have contingency plans in case of an outbreak. For a full list of all seven principles, see theHACCP FAQ page.
Benefits for Customer and Company
HACCP practices have been steadily growing, and consumers are becoming more aware of best practices for food processors. When a person sees an HACCP certified product at the supermarket, they can be sure it’s made using the most updated food processing wisdom and technology. This also helps companies by giving them something else to market about the product, as most health-conscious consumers would be more likely to buy their food after seeing that it was prepared properly.
As a food processor, you should make sure that all the production factories you work with are using HACCP certified methods. Even if your warehouse follows the proper procedure, you can’t label the food HACCP certified if it hasn’t followed the steps the whole way through.
Once you’re on your way to becoming a safe practicing food processor, you can spend more time on the more stressful aspects such as funding your business. If you just can’t wait to get certified, start your training now on their official website.