Control Measures: The Key to Food Safety
First Steps First

What is Food Safety?

Identifying potential hazards surround the safety of food; and the controls to keep food safe.

How is a Food Safety Plan Developed?

Through controls found in the Prerequisite Programs or in a HACCP Plan.

Where and When?

Have your controls actively in place of the potential hazard; not just documented.

Who?

Management.

There are different controls that may be utilized to control potential hazards surrounding the safety of food.

For instance, through

1.  Prerequisite Programs such as the following:

· GMP's - Good Manufacturing Practices

· SOP's - Standard Operating Procedures

· SSOP's - Standard Sanitation Operating Procedures

The Prerequisite Programs must be actively followed. This is most effectively accomplished with the correct utilization of "logs & record keeping" which is vital to Food Safety.

2.  HACCP CCP's (Critical Control Points)

(Critical Control Points) are placed at the place of the potential hazard.

As with the Prerequisite Programs, a concentrated effort must be made to actively follow the CCP's; and, this again is most effectively accomplished through the utilization of "logs & record keeping."

The more actively the company practices the Controls, the safer the food products are.

Corrective Action, along with the Audits & Non compliant Records, if applied, brings the HACCP Program into greater control.

The question is, if the above Prerequisite Programs effectively control the hazards, what is the need for large numbers of CCP's? The goal is to limit your CCP's, while enlarging your ability to control the hazards.

Ask a food safety expert - call 219.926.1150 or email bgn@haccpwriter.com