HACCP stands for Hazard Analysis and Critical Control Point. It’s an internationally recognized system that aims to help food processing businesses reduce and eliminate safety hazards in the product. Most HACCP plans are unique to the facility, as every process is different; however, by having a program in place, all organizations can derive the same set of benefits.
If you’re considering implementing a HACCP plan, there are five reasons why you shouldn’t wait any longer. A program tailored to your organization’s needs promotes safety, helps meet government standards, protects your business financially, lets employees work more efficiently, and wins over more customers and stakeholders.
HACCP Promotes Consistent, Safe Products
Simply put, HACCP keeps employees and customers safe from foodborne illnesses. As part of the HACCP system, the facility identifies critical control points, applies measures to stop the identified hazard, outlines measurable limits of acceptability, and puts monitoring procedures in place. The process keeps pathogens, contaminants, and other risks to public health and safety from getting into food.
The steps also guarantee greater product consistency, as HACCP makes it much easier for staff to know where risks to the product are along the processing and handling line. Once these are in place, processing and handling work can go uninterrupted without stops and shutdowns.
HACCP Helps You Meet Government Standards
Canadian food processing and handling organizations must follow strict safety laws at both provincial and federal levels. The Canadian Food Inspection Agency (CFIA) enforcing all the federal legislation related to food inspection. When an organization adds HACCP to their food safety management system, it can make sure every food processing and handling step is compliant with all of the acts and laws outlined by the CFIA.
HACCP Protects Your Bottom Line
Food safety offences come with expensive fines, product recalls, and facility shutdowns. Customers can even pursue legal action, forcing companies into costly legal proceedings and settlements. All this can hurt – or even ruin – a business. Any expense related to implementing HACCP will be offset by how it prevents fines, lawsuits, and line shutdowns that would come without a program!
Your Team Will Work More Efficiently
In any food facility, the labour investments must have a high return. You should always organize the team of workers in ways that maximize output, improve quality and safety, and yield the right results. Often, this doesn’t come down to the workers but rather the framework they have to follow. A quality HACCP plan gives them the structure to do a great job with few interruptions.
HACCP Can Win Over More Customers And Business Partners
Reputation is everything in the food processing business, and HACCP gives facility managers and workers the baselines on which they can focus on quality. If you have stringent safety standards in your facility, you’ll strengthen your reputation both in the industry and with customers.
It’s because food safety management systems like HACCP direct the attention of managers and workers to the proper places. If you’re wondering if HACCP should be in place in a food handling organization under your guidance, know that having these systems forming the basis of operations lets you focus more on quality and safety. The final results are a better product leaving your facility.
When facilities take action to ensure the safety of their food products, it has a positive ripple effect: higher consistency, safer work environments, improved reputations, and financial savings. It all starts with implementing programs like HACCP, and it’s right for any food-oriented organization!