Hazard Analysis Critical Control Point (HACCP)


Hazard Analysis Critical Control Point (HACCP). 

Hazard Analysis Critical Control Point (HACCP) is a food safety management system that can be applied to all segments of the food industry - from growing and harvesting, to manufacturing and processing, to distribution and sales and even food preparation for consumption.  The HACCP management system addresses food safety through the analysis and control of biological, chemical and physical hazards.  HACCP is universally accepted as a best practice by the food industry and regulators around the world, and it’s an important part of keeping our food safe throughout the food Supply Chain. As a food manufacturer, you know you need to follow the FDA’s current Good Manufacturing Practices (cGMPs), and adding HACCP training for your team is an important part of your Food Safety management practices.

HACCP Planning, Training and Certification Through Missouri Enterprise.

As a food manufacturer or processor, you deal with FDA and USDA regulations on a daily basis, and HACCP training is an important part of your compliance practices.  Our Food Safety Experts will review and assess your current practices and recommend updates and improvements to develop your HACCP plan and documentation.  With your compliant HACCP Plan in place, Missouri Enterprise’s Certified HACCP Trainer will provide training classes for your team members, train-the-trainers in your management group and certify participants to show compliance with International HACCP Alliance Guidelines.

The Seven Principles of HACCP.

  • Hazard Analysis. This involves deconstructing the production process and identifying the physical, chemical and biological hazards present in each process.
  • Critical Control Points (CCP). Critical control points are the phases of the production process where you apply control measures that will contain and eliminate existing risks and make food safe for consumption.
  • Critical Limits. The safety limit to which the hazard can be safely controlled.
  • Monitoring. The US Food Safety Inspection Service enforces the inclusion of monitoring activities in a business’s HACCP plan.
  • Corrective Actions. These are procedures that are conducted as a means of correcting deviations from the set critical limits at each CCP.
  • Verification. Verification procedures review the effectiveness of the HACCP system in controlling hazards. These activities include but are not limited to quality checks, food samplings and microbial testing.
  • Record Keeping. Documents provide proof that the HACCP system is working effectively. It also includes any changes from the HACCP plan.

Missouri Enterprise is a friend in the industry you can count on for top-quality Food Safety expertise and connections, advice, training, certifications and more.  Contact Us today for a no-obligation consultation with one of our Food Safety experts.  We’re here to help Missouri Manufacturers.