Are you implementing or updating an HACCP plan to comply with the Food Safety Modernization Act (FSMA) of 2015? The following list of resources will help you both understand and execute your plan.
HACCP, or Hazard Analysis and Critical Control Points, is an internationally recognized and widely used food safety program that utilizes seven principles to identify and control possible hazards in a food processing environment before they have a chance to occur.
Read the introduction to the FDA’s HACCP guidelines for definitions of relevant terminology, a short history of the program, and a description of its advantages. This guide also includes an in-depth explanation of the seven HACCP principles and how you can bring your facility to compliance.
This is a daily HACCP checklist to help you establish areas in your operations that require corrective actions. Areas include personal hygiene, food preparation and storage, cleaning and sanitizing, and pest control, among others.
A step-by-step breakdown explains how to utilize the HACCP templates included in the Meat Plant HACCP Guidance Pack, which is available by request. Use these templates to create a plan that is unique to your business.
This handy document contains a great collection of blank HACCP forms you can use to track your HACCP processes and controls. Here is just a sample of the forms listed in this great resource: a Hazard Analysis Table, an ROP HACCP Plan Summary, a Refrigeration/Freezer Log, a Corrective Action Log, a Damaged or Discarded Product Log, a Food Preparation Log, and more.
This HACCP Staff Training document includes the necessary documents and record forms to ensure that your staff is adhering to HACCP guidelines and requirements. It includes staff hygiene and work rules, an employee medical questionnaire, a maintenance record log, a storage temperature record, a supplier assessment questionnaire, and more.
HACCP Temperature control requirements are an important part of the preventive controls in an HACCP safety plan. This document includes guidance on temperature control requirements and tolerances for the most common types of foods.
The FDA’s draft guidance for the control of Listeria monocytogenes in refrigerated or frozen ready-to-eat foods offers recommendations on preventing food borne illness. It has sections on controls for raw materials, personnel, equipment, sanitation, the design, construction, and operation of a plant, and more. This useful resource offers the FDA’s current HACCP guidelines for ready-to-eat meals.
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