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ESTABLISHING A HACCP PROGRAM FOR THE FEED INDUSTRY A K-State Feed Manufacturing Short Course June 8-11, 2015 Sponsored by the American Feed Industry Association, the National Grain and Feed Association

How to fill out establishing a haccp program

How to fill out establishing a HACCP program:

1. Begin by understanding the basics of HACCP (Hazard Analysis and Critical Control Points). Familiarize yourself with the seven principles of HACCP and the steps involved in implementing a HACCP program.
2. Conduct a thorough hazard analysis to identify and assess potential food safety hazards in your specific food production process. This includes analyzing each step of the process from receiving raw materials to serving the final product.
3. Determine the critical control points (CCPs) in your process. These are specific points in the process where control measures can be applied to prevent, eliminate, or reduce identified hazards to an acceptable level.
4. Set critical limits for each CCP. Critical limits are measurable parameters that help ensure control measures are effective in preventing or reducing hazards. These limits must be scientifically based and achievable.
5. Establish monitoring procedures to regularly check and record the critical limits at each CCP. This should involve frequent observations or measurements to ensure that the process remains under control.
6. Develop corrective actions for deviations from critical limits. When a deviation occurs, it is important to have predetermined actions that can be taken to bring the process back into control and prevent potential food safety risks.
7. Implement verification procedures to confirm the effectiveness of the HACCP system. Verification activities may include reviewing records, conducting equipment calibrations, and performing internal audits to ensure that the HACCP plan is being followed correctly.
8. Establish documentation and record-keeping procedures to record all aspects of the HACCP program. This includes keeping records of hazard analyses, critical control points, monitoring results, corrective actions, and verification activities. These records are essential for demonstrating compliance with HACCP regulations.

Who needs establishing a HACCP program:

1. Food manufacturing facilities: Establishing a HACCP program is crucial for food manufacturing facilities that handle, process, or package food products. By implementing a HACCP program, these facilities can ensure the safety and quality of their products, as well as comply with food safety regulations.
2. Restaurants and food service establishments: Restaurants and food service establishments, including catering businesses, also need to establish a HACCP program. This helps them identify and control potential hazards in their food preparation and handling processes, ensuring the safety of their customers.
3. Retail food establishments: Retail food establishments, such as grocery stores and delis, can benefit from implementing a HACCP program to prevent foodborne illnesses and improve food safety practices. This includes proper storage, handling, and preparation of foods to reduce the risk of contamination.

Overall, any organization involved in the production, processing, handling, or serving of food can benefit from establishing a HACCP program to ensure food safety, protect consumer health, and comply with regulatory requirements.

For pdfFiller’s FAQs

What is establishing a haccp program?

Establishing a HACCP program involves developing a system to identify, evaluate, and control hazards in food production processes.

Who is required to file establishing a haccp program?

Food manufacturers, processors, or distributors are required to establish a HACCP program.

How to fill out establishing a haccp program?

To fill out a HACCP program, businesses must conduct a hazard analysis, identify critical control points, establish critical limits, monitor procedures, and maintain records.

What is the purpose of establishing a haccp program?

The purpose of establishing a HACCP program is to ensure food safety by preventing hazards that could harm consumers.

What information must be reported on establishing a haccp program?

Information on hazard analysis, critical control points, critical limits, monitoring procedures, corrective actions, and verification procedures must be reported on a HACCP program.

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