HACCP.........

Americans have become increasingly concerned about food safety. Incidences of food-borne illness are receiving more attention as consumers have become more aware of new pathogens that threaten all of us.

The Hazard Analysis and Critical Control Points system (HACCP) was developed to focus specifically on food safety. A major focus of the new HACCP system is ?from farm to table.? In short, everyone is responsible for safe food products.

The primary factor in the implementation of HACCP is a shift toward reliance on systems rather than individual defect. Taking a systems approach involves looking at all parts of the food handling and preparation process, step by logical step. It is a preventive maintenance plan rather than a fix-it-when-it-breaks attitude.

HACCP is a concept as well as a method of operation. When it comes to pathogens, ?sight, smell, and taste? just do not get it done. We must have control over the process, the raw materials, the environment, and the people, beginning as early in the food production system as possible. A very important component of the HACCP system is the change between past and future regulatory oversight. Having a HACCP plan will:

1) Improve your operation from the regulatory standpoint and provide for the safety of your food products.

2) Reduce the chance for food-borne illness.

3) Identify and document where corrections need to be made.

4) Have you thoroughly review your operation specifically for food safety and place controls on those areas of concern.