HACCP Plans

HACCP is a management system in which food safety is addressed through analysis, controls and preventive controls of biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

FSI utilizes its scientific and systematic Food Safety Management Data Gathering System to conduct a thorough and comprehensive risk assessment while revising or developing you site-specific written HACCP Plan based on FSMA and a HARPC foundation.

Phase I

FSI compiles documentation in writing, prior to completing the written HACCP Plan

·         Assess or assemble the plant’s HACCP Team - Point Person or HACCP Qualified Individual

·         Description of the product and it’s method of distribution

·         Identification of the consumer and it’s intended use

·         Construction of the process flow diagram

·         Verification of the flow diagrams

Phase II

FSI and the Plant Team move forward in completing the HARPC based written HACCP Plan

·         Conduct a matrix/decision tree based Hazard Analysis for Chemical, Biological and Physical Hazards

·         Determine Preventive Controls, Control Points and Critical Control Points

·         Determine Critical Limits - Set up Preventive Action Plans for HARPC

·         Develop Monitoring Procedures - Set up Verification of Preventive Action Plans

·         Develop Corrective Action Plan Procedures

·         Establish Verification Procedures

·         Establish Record Keeping and Documentation Procedures

Supporting Documents

·         FSI provides a complete HACCP Manual accompanied with supporting documents