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HACCP - Hazard Analysis Critical Control
Point
Prevent Problems Instead of
Reacting to Them
HACCP is a prevention program for monitoring food plant processes that
was developed nearly 30 years ago. It is designed to apply
science-based controls in order to prevent hazards that could cause
food-borne illness. A HACCP program will enhance current GMP systems
by identifying potential areas of risk to be monitored according to a
specified schedule.
As the FDA and USDA intend to eventually implement HACCP for all food
commodities (including bottled water), the IBWA encourages bottlers to
start developing and implementing plans which are customized to their
individual plant processes.
The 7 principles of HACCP:
(from the IBWA HACCP Workshop
Workbook)
-
Conduct a hazard
analysis.
-
Identify Critical
Control Points.
-
Establish critical
limits for each Critical Control Point.
-
Establish
monitoring procedures.
-
Establish
corrective action procedures.
-
Establish
verification procedures.
-
Establish
recordkeeping procedures.
1999 is the IBWA's
year of HACCP education. During 2000, focus will be on development and
implementation. In 2001, domestic and international inspections will
move from GMP based to HACCP based.
If you were not able to attend one of the HACCP Workshops presented by
the IBWA at the various association conventions, you can contact Bob
Hirst at the IBWA to order the workshop video.
In the long run a HACCP plan should lead to more efficient processes
which always result in cost savings.
(Thanks to Bob Hirst from the IBWA for allowing us to reference the
information above from the IBWA HACCP Workshop Workbook.)
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