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HACCP

What is HACCP?

HACCP (Hazard Analysis Critical Control Points) is a systems approach to food safety that aims to prevent the physical, chemical or biological contamination of food products.

HACCP moves beyond the traditional safety approach of random sampling of final products. It is a real-time control system applied to the ongoing manufacturing process. HACCP's systems approach gives it more preventive power and minimizes the need for sampling of finished products.

First developed for NASA by Pillsbury in the late 1950’s to control the safety of food consumed by astronauts, HACCP has now become the internationally recognized and recommended approach to ensure food safety.

FeedAssure™ is a Full HACCP Program

FeedAssure™ requires each manufacturing facility to develop a HACCP plan specific to its operation and to undergo independant third-party certification that its HACCP program meets FeedAssure™ standards. The steps to building a HACCP Plan include:

• Conduct a hazard analysis (on all steps in the process and all incoming materials);
• Identify critical control points (CCP);
• Establish critical limits;
• Establish CCP monitoring requirements;
• Establish corrective actions;
• Establish verification procedures;
• Establish recordkeeping procedures;
• Implement the HACCP plan;
• Conduct internal audit.