Why Use HACCP?
- It reduces reliance on finished product testing and inspections.
- It reduces production costs & business risk, including the chances of a recall.
- It reduces the risk of food borne disease, increases confidence in the food supply & improves public health.
- It is used as an international marketing tool and facilitates global trade.
What HACCP Does NOT Do
- It will not ensure good quality products are produced or ensure products will meet all legal & regulatory requirements (e.g., percent of fruit in a jam).
- It can not ensure Employee Health & Safety regulations are met.
- It does not control non-food safety issues (e.g., degree of browning).
A properly developed HACCP system will ensure you “say what you do” and “do what you say”.
- Say it: by developing written procedures.
- Do it: by following procedures during processing and production.
- Prove it: by documenting that all written procedures were followed.
- HACCP is effective when personnel are effectively trained to: “say what they do” and “do what they say”.
- HACCP is proven to be effective when personnel monitor and verify procedures.
- To be effective, a HACCP program must continuously be reviewed and improved to ensure what you say and do is accurate.