How to Effectively Implement HACCP / HARPC
January 12, 2021 - January 13, 2021
An event every 6 months that begins at 12:00 am on day 12 of the month, repeating indefinitely
HACCP – Hazard Analysis of Critical Control Points
The Hazard Analysis Critical Control Point system has become the universally recognized and accepted method for food safety assurance. Concern has increased about food safety from public health authorities, food industry and consumers worldwide which led to the creation of this system.
The large increase in the incidence of foodborne diseases in many countries also prompted the enacting of the HACCP. Over the last 30 years, this system has been internationally recognized as a leader in development and prevention of foodborne diseases.
Today, it is the internationally-recognized and accepted method for food safety assurance. While it was originally developed to ensure microbiological safety of foodstuffs, it has been further broadened to include radiological, chemical and physical hazards in foods. Its main aim is to identify hazards in the production processes and design procedures to reduce/eliminate these risks.
For effective implementation of this system, Organizations to keep in mind that HACCP certification process starts with the formation of an internal HACCP Team within the facility as pertinent and select a Team Leader to develop HACCP plans, flow charts, guidelines and Food Safety System. The Team leader follows HACCP Principles and HARPC Principles in developing HACCP Plans.
For effective implementation of HACCP food safety system, QSE recommends the use of HACCP guidelines for creating simple and effective templates for developing flow charts and determining critical control points.
A sound HACCP system leads to successful HACCP Certification and eventually supplement all food safety standard certifications
HARPC – Hazard Analysis Risk-Based Preventive Controls
HARPC stands for Hazard Analysis Risk-based Preventive Controls. As per final rule of Food Safety Modernization Act (FSMA) in “Docket Folder FDA-2011-N-0920 provides the full text of the Rule”. “This rule, which became final in September 2015, requires food facilities to have a food safety plan in place that includes an analysis of hazards and risk-based preventive controls to minimize or prevent the identified hazards.” ( Source: https://www.fda.gov/food/food-safety-modernization-act-fsma/fsma-final-rule-preventive-controls-human-food. )
FDA has granted a time of 3 Years from the date of publication for all small and big companies to implement the rule which ended in September 2018. It is now imperative that all facilities falling within food chain must implement this HARPC rule if they are manufacturing, processing, handling, storing, transporting, or packaging any of Animal feed or Human food.
Food Safety Inspection Services (FSIS) from FDA focus on HACCP/HARPC plans in all food joints including restaurants and fast food joints related to the application of 7 Principles and 12 Steps of Implementing HACCP along with the application of HARPC Principles and related implementation steps
For effective implementation of HARPC, Organizations to keep in mind that HARPC certification process starts with the formation of an internal HARPC Team within the facility as pertinent and select a HARPC Team Leader to develop HARPC plans, flow charts, guidelines, and Food Safety System. The Team leader follows HARPC Principles in developing plans and templates.
The Team leader may combine both HACCP and HARPC flowcharts and plans for simplistic depiction and ease of use during implementation process for HACCP Certification and HARPC certification
A sound HARPC system leads to successful HARPC Certification and eventually supplement all food safety standard certifications