Overview of HACCP

There are five recommended preliminary steps that lay the groundwork for the HACCP Plan development process. These preliminary steps help ensure that key prerequisites are in place to effectively support the decisions made during the hazard analysis process and the incorporation of established key activities within the operation that complement the HACCP plan and help establish an interconnected food safety management system. These preliminary steps include:

First, Assemble a HACCP Team:

This team should be multidisciplinary and composed of representatives from cross-functional areas within the organization who have diverse and relevant expertise and knowledge related to the food product and the processes involved in its production. The team should include at least one individual who is formally trained in HACCP, as well as individuals from other key disciplines, including but not limited to Quality, Purchasing, Operations, Warehousing, Sanitation, and Transportation. Having representation at a senior leadership level is a huge plus as well. This structure not only supports the idea of shared food safety responsibilities but also invites collaboration via the contribution of unique perspectives to the plan development and instills ownership and accountability at a cross-functional level. It also showcases the managerial commitment to the HACCP Plan.

Second, Identify Prerequisite Programs:

Prerequisite programs (PRPs) are fundamental operational activities and disciplines that are necessary to maintain a hygienic environment and assist in the control of food safety hazards. They typically consist of procedures that are already established within the operation. However, if these procedures have not been previously developed or formally implemented in the form of written programs, procedures, or policies, this preliminary step is an opportunity to address these needs.