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b"Hello all, I\\u2019ve got Joe on the phone with us today and as I promised last week he\\u2019s all ready to educate us about HACCP and share a little information about what we might encounter with an OSHA Audit!
\\nHow are you doing Joe?
\\nJOE \\u2013 I\\u2019m always doing better when I talk safety Marty, its great to be here.
\\nI know you\\u2019ve ran a production facility, a quite large operation before. Did you have any HACCP freight or concerns there?
\\nJOE \\u2013 Absolutely, I think any business that puts out food grade products must have a HACCP plan in place. It\\u2019s sort of a game plan. It would also need to address things like maintenance, sanitation and receiving procedures. I only call it a game plan because at some of the large facilities I was in it involved other department managers who also had roles in it.
\\nI did some digging in my old files and found some information that I\\u2019d learned back as a young supervisor. The term HACCP represents Hazard Analysis and Critical Control Points, it\\u2019s just a production process monitoring system. Some say it got its early beginnings back in World War 2, something to do with artillery shells not firing properly and a system was needed to track their manufacture and assembly to correct the problem. In the 1960\\u2019s NASA asked Pillsbury for foods for space flight and they needed to know every process in its production! In today\\u2019s world it\\u2019s been recognized internationally as a logical tool for adapting traditional inspection methods to a modern, science based, food safety system. Check out Wikipedia.org
\\nhttps://en.wikipedia.org/wiki/Hazard_analysis_and_critical_control_points
\\nYou can find a pretty good record of its inception and history there!
\\nI think HACCP was built based on 7 principals:
\\n1.\\tConduct a hazard analysis
\\nPlan to determine the safety hazards and identify the preventive measures the plan can apply to control them. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.
\\n2.\\tIdentify critical control points
\\nA critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level. On any given plan there can be 1 or 50 points that need to be identified, every point where an issue can occur needs to be identified and listed!
\\n3.\\tEstablish critical limits for each critical control point
\\nA critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce that hazard to an acceptable level. I think temperature could be a good example of critical limits we\\u2019d need to identify
\\n4.\\tEstablish critical control point monitoring requirements
\\nMonitoring activities are necessary to ensure that the process is under control at each critical control point. This could be like documenting the temperature at each of the points we identified above.
\\n5.\\tEstablish corrective actions
\\nThese are actions to be taken when monitoring indicates a deviation from an established critical limit. The final rule requires a plant's HACCP plan to identify the corrective actions to be taken if a critical limit is not met. Again what we\\u2019ve done with the product has to be documented.
\\n6.\\tEstablish procedures for ensuring the HACCP system is working as intended
\\nValidation ensures that the plants do what they were designed to do; that is, they are successful in ensuring the production of a safe product. Plants will be required to validate their own HACCP plans.
\\nVerification ensures the HACCP plan is adequate, that is, working as intended. Don\\u2019t get out of the lines here, if there\\u2019s an issue it needs to be corrected immediately and our plan may even need to be rewritt..."