HACCP: Explained

HAACP: Explained

HACCP (pronounced “hass-ip”) is one acronym you will frequently come across. It stands for Hazard Analysis Critical Control Point. This is often the first food safety requirement you will need to satisfy. A large customer or retailer will request it. Many, if not all, third-party audits require the completion of a HACCP plan, or the HACCP portion of your Preventive Control Plan as it shows that you have conducted a risk assessment and identified controls for your process.

HACCP plan development can be completed using forms that are available on the Canadian Food Inspection Agency (CFIA) website. If you have several similar products e.g. dried blueberries, dried raspberries and dried strawberries, it might be an option to combine and complete an analysis for dried fruit rather than each product. By and large, HACCP plans ought to be built by trained experts.

Here is the list of required HACCP forms and a brief description of each:

10 HACCP Forms to complete:

Form 1 covers the description of the product. It is used to identify the specific information about the product such as name, important characteristics, end use, packaging and shelf life. It includes how and where the product will be sold, labelling instructions, transportation and special distribution control.

Form 2 allows you to list the ingredients of the product and incoming materials that can be used to identify the product, other ingredients, packaging materials, accessories and any other incoming material.

Form 3 has to do with the HACCP flow diagram, which is used to show the process steps and inputs. It identifies hazard controls for this operation e.g. processes such as purchasing, receiving, drying and inputs such as water, product and packaging materials.

Form 4 allows you to show the flow of raw/finished product, employee traffic and areas that could be at a risk for cross contamination. This is what is called HACCP Plant Schematic.

Forms 5, 6 and 7 are used to identify the biological, chemical and physical hazards for each product and where the hazard can be controlled. The CFIA Reference Database for Hazard Identification (RDHI) can be used to assess the hazards that could be present based on the information provided in Forms 2 and 3.    

Form 8 has to do with the Critical Control Point (CCP) Determination which is conducted using the documented information in Forms 2, 3, 5, 6, and 7 and answering questions in a decision tree to determine if the hazards are controlled through the prerequisite programs. A CCP determination decision tree example can be found on the CFIA website.      

Form 9 allows you to give more information on hazards. Hazards not controlled by the operator are completed using Form 8 to identify the steps that are in control of the supplier/manufacturer, producer or customer and the controls you have implemented.  

Form 10 The HACCP Plan will identify the type and location of the Critical Control Point(s) for the operation and then use this information to include the CPP on Forms 8 and 3. This form includes the hazard description, critical limits, monitoring, deviation and verification procedures and the records used to monitor each CPP.

To learn more about how we can help you develop a HACCP Plan, book a call with us today!