Implementing an HACCP Program
Training and education are critical for successful HACCP implementation, providing the HACCP teams, managers, operators and food handlers with the additional technical skills required to implement HACCP. A survey revealed that the use of HACCP and proper implementation of the seven principles was significantly higher in businesses with qualified and trained managers than in businesses without any formally trained managers. Training should emphasize the following objectives:
• An understanding of the practical implications of HACCP to food safety
• Practical expertise and knowledge for HACCP application
• Motivation for further development and management of HACCP
Training focused on HACCP principles and applications should include professionally prepared information presented in a clear, authoritative way by an individual already experienced in HACCP application. This could be someone employed at or an external consultant.
Hazard analysis critical control point (HACCP) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. It is used to identify potential food safety hazards so that action can be taken to reduce the risk of illness and, consequently, reduce the risk of product recalls or serious legal claims. The Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) have mandatory HACCP programs for juice, meat and seafood producers, but the HACCP principles can be applied successfully in any segment of the manufacturing industry.