HACCP (Hazard Analysis and Critical Control Points) is a food safety management system that is designed to identify and control potential hazards in food production processes. While HACCP may not directly address climate change, it can play a role in reducing the environmental impact of food production, which is a major contributor to climate change. […]
A HACCP Team can be defined as a group of people who have adequate skills and knowledge applicable to the development and implementation of a HACCP-based food safety program.
Ultimately, at the time of writing this article, a HACCP consultant working in the United States stands to earn on average $82,000.00 a year. This number varies based on a number of factors that we’ve already discussed.
By implementing HACCP, food producers can take proactive steps to prevent food safety issues before they occur, rather than simply reacting to them after they have happened. This can help to protect consumers from foodborne illness..
HACCP training and certification is recommended for anyone involved in the production, processing, packaging, storage, or distribution of food. This includes, but is not limited…
The initial cost of implementing HACCP can range from a few thousand dollars for a small business to tens of thousands of dollars for a large, complex operation.
GFSI recognizes different food safety schemes, such as BRC, SQF, FSSC 22000, and IFS, that have been benchmarked against its benchmarking requirements.
Conduct a hazard analysis: Identify potential physical, chemical, and biological hazards that could occur at each step of the food production or processing process.
Determine the critical control points (CCPs): These are points in the process where a hazard can be prevented, eliminated, or reduced to an acceptable level
HACCP is typically used in commercial food production and preparation, but the principles of HACCP can be applied to home food safety as well. The goal of HACCP is to identify and control potential hazards in the food production and preparation process in order to ensure the safety of the food. While the specific steps of HACCP may need to be adapted for use in a home kitchen, the basic principles can still be applied.
One member of the HACCP team, should have a certificate of a formal HACCP training from a recognized organization, institution or trainer with a minimum duration of 2 days or 16 hours, taken within the last 5 years. The rest of the team should have at least an internal training to make sure they are knowledgeable of the HACCP principles. These trainings should be documented.