Hazard Analysis and Critical Control Points (HACCP)
Designing, developing and maintaining robust HACCP plans are vital to the safe and secure manufacture of high quality food and dairy products.
Our team takes a hands-on approach to understanding your business and how it operates throughout the entire supply, manufacturing and customer process.
Reviewing your HACCP plans regularly is necessary. It ensures the processes that actually take place in the plant are recorded accurately and verified.
Creating a procedure that triggers when your HACCP plan should be reviewed is the first step to ongoing success. A well-reviewed HACCP plan assures high-quality food products, along with helping to safeguard the reputation of your company.
Our experience in end-to-end supply chain environments will provide you with new opportunities to strengthen your food business and improve quality and overall performance.
Produco can improve your overall food safety by identifying how a traceability system informs your HACCP system. A traceability system provides a set of data about the location of food and food ingredients along the supply chain.
We recommend an external review of your HACCP plans at least once a year. This helps assure all steps are completed and documented accurately, helps to satisfy regulatory requirements and prepare for external audits. An external perspective provides a fresh set of eyes and can identify important issues or process gaps.
This practice may assist your company in preventing a foodborne illness outbreak, a major recall or regulatory non-conformances.
The reviews offered by us can include part, or all of the following steps:
1). Documentation Reviews
We provide a complete review of all existing written HACCP plans, SOP’s and PRP’s to ensure they meet the current regulatory requirements.
We analyse Process Flow Charts, checking the correlation with Hazard Analysis and vice versa and ensuring additional inputs such as Rework and Returned Product are captured.
Dependent on your business, this can be performed in the plant and/or remotely.
2). Plant Audit
Process Flow Chart and Critical Control Point (CCP) Verification – a physical examination / walk-through the production area with management and staff to review and refine processes:
Audit of CCP monitoring
CCP verification requirements
3). Records Review
Critical reviews include CCP’s, Standard Operating Procedures (SOP’s), Corrective Actions, Microbiological test results of food product plus surface and environmental testing results as part of the Validation process to ensure hazards are being effectively controlled.
4). Decision Making
Development of decision-making documents to capture and record how potential hazards, CCP’s, critical limits and target limits were identified.
Relevant regulatory supporting documentation is included in these documents for validation purposes.
5). Reassessment Documentation
Tailored to your specific improvement goals.
A full reassessment report including records of the processes and subsequent changes will be collated. Includes in-plant evaluation data and checklists, including CCP’s and Critical limits.
Request a download of our free 11-point HACCP Review checklist below:
EADING GROUPS IN NEW ZEALAND AGRICULTURE, FOOD PRODUCTION AND PRODUCE SHIPMENT