HACCP System Implementation Consulting

UFSG helps food industry develop HACCP systems that are based on the Codex Alimentarius HACCP principles and the CFIA’s approach to developing a HACCP plan. We also assist in developing a Food Safety Plan or updating your existing HACCP plan to meet the U.S. FDA/FSMA Preventive Controls for Human Food Regulation requirements.

Whether you are starting to develop a new HACCP plan or are improving an existing HACCP system, our Food Safety Consultants can provide you with expert consulting services.

A HACCP-based food safety management system includes the following key components, has been successfully applied in food processing plants, packaging manufacturing, and food storage and distribution.

Prerequisite Programs / Good Manufacturing Practices (GMPs)

Prerequisite programs address the basic environmental and operational conditions that are necessary for the production of safe food, also known as GMPs. They provide the foundation for the HACCP system.

  • Purchasing and Supplier Management
  • Transportation, Receiving, Shipping & Storage
  • Equipment Maintenance and Calibration
  • General Food Hygiene Program
  • Cleaning and Sanitation Program
  • Pest Control Management
  • Recall Program and Customer Complaint Procedure
  • Product Labelling Control
  • Allergen Management Program
  • Control of Food Additives and Processing Aids
  • Foreign Materials Control Program
  • Premises (Building, Lighting, Ventilation, Waste, Hand-washing, Water, Ice and Steam Quality)

Developing a HACCP Plan / Food Safety Plan

Each HACCP plan is developed by following 12 steps. Steps 1 to 5 are preliminary steps to enable hazard analysis. Steps 6 to 12 incorporate the 7 principles of HACCP developed by the Codex Alimentarius Commission.

  1. Assessment of HACCP team
  2. Describe the product and identify its intended use
  3. List product ingredients and incoming materials
  4. Construct a process flow diagram and plant schematic
  5. Verify accuracy of process flow and plant schematic
  6. Identify and analyze hazards
  7. Determine critical control points (CCP) and other control measures, i.e. process control, allergen control, sanitation control, supplier-chain controls
  8. Establish critical limits or parameters & values for each CCP and other control measures
  9. Establish monitoring procedures
  10. Establish deviation procedures
  11. Establish verification procedures
  12. Establish record keeping for each CCP and other control measures

HACCP System Implementation and Employee Training

HACCP system implementation involves the continual application of the monitoring, record-keeping, corrective action procedures and other activities as described in the HACCP system.

  • Identify the individuals responsible for the monitoring and verification activities
  • Provide specific HACCP training to the team members
  • Train employees as necessary to support the implementation
  • Conduct validation of the CCPs and preventive controls
  • Perform internal audit/reassessment to verify effectiveness of HACCP system implementation  

If you are looking for assistance in developing a HACCP system to meet your customer and regulatory requirements, please contact us.