Regulating critical control points continuously keeps us HACCP certified.
The Hazard Analysis and Critical Control Point (HACCP) is a scientific plan developed to identify, assess, and control the hazards companies come in contact with when storing, preparing, or handling food. This process is designed to control food and product safety throughout the entire process instead of relying on end-product testing.
What is a HACCP plan?
These principles were put in place to regulate and test the food going on space expeditions. With the collaboration of the Pillsbury Company, NASA, and the US Army Laboratories, the original 3 principles were expanded upon and are now spread to all realms of food processing.
As a preventative and cost-effective approach to keeping food safe, Packaging Personified is dedicated to upholding all seven principles set forth by the USDA.
What are the HACCP 7 Principles?
- Principle 1 – Conduct a hazard analysis.
- Principle 2 – Identify critical control points.
- Principle 3 – Establish critical limits for each critical control point.
- Principle 4 – Establish critical control point monitoring requirements.
- Principle 5 – Establish corrective actions.
- Principle 6 – Establish procedures verifying the HACCP system is working as intended.
- Principle 7 – Establish record keeping procedures.