Archive | HACCP

Creating a Certification Project Plan

Creating a Project Plan Once you make the decision to implement a Food Safety Management System and  achieve certification you will need to plan your project. Start with a Gap Analysis. A Gap Analysis is an audit of your current system against the requirements of the standard that you have chosen.Use a checklist prepared for […]

Continue Reading

Resources for Food Safety Certification

What resources does a company need to build a certified Food Safety Management System (FSMS)? Resource #1: Gap Analysis Audit First it is important to recognize the systems that may already be in place to manage food safety. Identify processes you have in place, including: Good Manufacturing Practices (GMPs) Prerequisite Programs (PRPs) HACCP You will […]

Continue Reading

What is the difference between HACCP and SQF?

SQF and HACCP both address food safety, so what is the difference between them? SQF is a food safety management system and requires that a HACCP program is used as part of the food safety management program. SQF also requires food safety management system processes and procedures to manage all aspects of food safety throughout […]

Continue Reading

HACCP and ISO 22000: Application to Foods of Animal Origin

HACCP and ISO 22000: Application to Foods of Animal Origin Ioannis S. Arvanitoyannis ISBN: 978-1-4051-5366-9 Hardcover 560 pages March 2009, Wiley-Blackwell This book presents and compares the HACCP and ISO 22000:2005 food safety management systems. These systems were introduced to improve and build upon existing systems in an attempt to address the kinds of failures […]

Continue Reading

Preliminary steps to enable hazard analysis

At the core of your Food Safety Management system is your Hazard Analysis-Critical Control Points. The FSSC 22000 standard covers it in two parts: Preliminary steps to enable hazard analysis, and Hazard Analysis. Preliminary steps to enable hazard analysis: As you build your system, you will need to identify information that is needed to conduct […]

Continue Reading

Moving from HACCP to 22000: Introduction

Food Safety Management Systems Certification is quickly growing in popularity. GFSI recognized certification is becoming a requirement to do business with many large retailers and food manufacturers. The first step is to familiarize yourself with Food Safety Management System Fundamentals. Food Safety Management Systems go beyond traditional quality control and address how food safety is managed through the […]

Continue Reading

Introduction to HACCP

HACCP plays a large role in all of the food safety management systems: SQF, BRC and FSSC 22000. This means that if your company already has HACCP in place you are one step closer to certification to one of these systems. But what if your organization is not using HACCP and not familiar with it? […]

Continue Reading

Example HACCP Models

Examples and guidance for implementing HACCP are avialable on the web from several sources. Here are a few to check out: The USDA http://www.fsis.usda.gov/Science/Generic_HACCP_Models/index.asp FAO: http://www.fao.org/DOCREP/005/Y1579E/y1579e03.htm HACCP is based on seven principles, and details can be found in the Codex Alimentarius.

Continue Reading