It’s Never Been Easier or More Affordable to Build Your HACCP Plan
By Chad Penner
Imagine a food processing facility where, one day, an employee notices a discoloration on a product, or a strange smell coming from a packaging machine. How does this employee follow up to ensure quick investigation and corrective action? How do supervisors and coordinators identify the origin and nature of the problem? And most importantly, how can any aberrations be controlled and contained before either food quality or safety is put in jeopardy? This is where hazard analysis and critical control point (HACCP) plans come into play, both as a preventive and corrective tool. HACCP plans, currently primarily operating on hard copy basis throughout the food industry, allow companies to document their daily check lists and log all of their critical data relating to the production process.