HACCP (hazard analysis and critical control points) is a set of safety principles widely used in the food and beverage industry. Initially developed in the 1960s as part of the U.S. space program, HACCP looks at food safety from a biological, chemical and physical perspective, and focuses on managing risk at all stages of the production process.
HACCP is recognized by both the USDA and the FDA as an effective means of preventing food-borne illnesses. HACCP management systems are required of any meat, seafood or juice producer, as well as any other food company registered with the FDA under the Public Health Security and Bioterrorism Preparedness and Response Act.
Increasingly, HACCP principles are being voluntarily adopted by a wide range of organizations and industries, including agricultural producers, food retailers, water suppliers and more.
There are seven steps involved in complying with HACCP food regulations:
- Conducting a hazard analysis to identify the biological, chemical or physical properties that can make food unsafe in your facility
- Identifying critical control points (CCPs) where potential hazards can be managed or prevented
- Establishing quantifiable critical limits – industry-recognized metrics for acceptable temperatures, bacterial levels, pH levels, etc. – for each CCP
- Establishing monitoring requirements to ensure critical limits are not exceeded at each CCP
- Establishing corrective actions that can be taken when critical limits are exceeded
- Establishing verification procedures that allow you to test the effectiveness of your overall HACCP plan
- Establishing recordkeeping procedures that provide a clear trail of documentation confirming the proper operation of the system
Implementing a Management Plan
If your organization is new to HACCP, implementing an appropriate management system can seem like a challenge. Individual HACCP plans will often be required for each product you handle, as well as for each processing method you employ and plant you work in.
As with any major organizational change, adopting HACCP food regulations requires advanced planning and active engagement from the management side. Rushing into the process will lead to reduced effectiveness, excessive costs and productivity losses.
Any piece of equipment that handles a food product is a HACCP-critical control point. This includes industrial sieves and screeners. To manage risk, an industrial sieve should be equipped with the appropriate media at all times and inspected regularly to ensure it is operating as needed. Smaller-footprint machines will be easier to take apart and clean, further reducing the possibility of contamination.
VibraScreener™ manufactures several industrial sieves and screeners designed for use in HACCP-compliant facilities. Browse our website for more information or get in touch with a representative for assistance.