HACCP: A comprehensive guide for the 12 key steps (and tips)

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Regarding food safety, the HACCP plan is a must. The news from the past few weeks regularly brings us back to this tool. What are its benefits? How to implement it? Here is a very useful reminder.

 

Why implement a HACCP plan?

 

You might have noticed in view of its name that it was not created in France; the HACCP plan comes from NASA who asked Pillsbury company to create a tool guaranteeing the security of space food without having them destroyed. The idea of prevention had been born.


The HACCP (Hazard Analysis Critical Point) plan is therefore a prevention plan. Besides its market opportunities, this tool also helps solving existing problems, reduces customer complaints, encourages companies to comply with regulatory requirements while making many of their departments accountable.

 

HACCP plan: Who is affected?

 

When it comes to food products, a regulation (852/2004) specifies the obligation to implement a HACCP plan in the company to avoid consumer hazards. A range of companies are also affected. Indeed, every company wishing to market their products (both food and non-food products) in supermarkets has to be BRC certified (for England) or IFS certified (for Germany, France and Italy).

These certifications are based on the creation, use and update of a HACCP plan. Several items and articles of consumption you now have in your home were then produced by societies that had a HACCP plan so as to protect you. This is good news, isn’t it?

 

Fundamental points

 

The HACCP (Hazard Analysis Control Critical Point) plan is a PREVENTION PLAN.  Once damage is done, this tool will not be of any help to solve the problem (except for avoiding its resurgence). Its purpose is hazard analysis so as to control the company's critical points.

For the implementation, 12 steps are to be followed (5 preliminary steps and 7 principles). They are all important in adopting the "prevention" spirit in your business.

A (free) guide to go further

 

To go further, I recommend this 24-page guide available for a free download explaining the 12 key steps to follow to implement it along with practical advice.

 

 HACCP Guide