HACCP Food Safety Programmes
HACCP is an internationally recognised method of identifying and managing risk and, when central to an active food safety programme, can provide vendors, the public and government sector bodies with a high degree of comfort that food safety is being taken seriously and is well managed. The concept is not new however. Researchers and suppliers to the NASA space programme developed the system to avoid the potentially disastrous consequences of failure above the earth’s atmosphere. Today, many of the world’s best manufacturers and vendors use the system as a basis for their quality management programmes.
Through analysis of hazards and where they can occur, systems and procedures can be implemented to minimise the risk of failure. Critical control points can be managed by appropriately trained in-house staff, providing for a truly hands-on quality management system at each and every operation.
A food safety programme however does not just stop with HACCP. To be effective, sub-systems such as pest control, recall protocols, hygiene and sanitation need to be developed and implemented. Additionally, the issue of ensuring that suppliers and distributors are also ‘safe’ needs to be addressed through development of ingredient specifications and a vendor quality assurance system.