How is Your HACCP Program Going?

What is HACCP? Hazard Analysis Critical Control Points (HACCP) is a comprehensive program to identify and document the control of food processing areas where contamination can occur. The U.S. Department of Agriculture mandates a HACCP program for all U.S…

What is HACCP?

Hazard Analysis Critical Control Points (HACCP) is a comprehensive program to identify and document the control of food processing areas where contamination can occur. The U.S. Department of Agriculture mandates a HACCP program for all U.S. food processing plants.

Use a Color Coding System for Your HACCP Program

One Part of a HACCP Program is a Color-Coded Brush System to Help Prevent Cross-Contamination

Cross-contamination occurs when tools are used for multiple tasks with incompatible food items. For example, using a brush or cutting board for raw meat, then using the same brush or cutting board for cooked meat could contaminate the cooked meat.

What Businesses Should Use an HACCP Program?

While food processing plants are subject to the HACCP government mandate, restaurants, grocery stores and delis are currently excluded. However, with over 80 million cases of food poisoning each year in the U.S., implementing a HACCP program is a wise decision on the part of all food handling establishments.

We Make it Easy to Set Up a Successful HACCP Program

We provide products in six colors (yellow, green, blue, red, white and brown), allowing you to design a program to fit your operation.

The Seven Basic Principles of HACCP Are:

1. Conduct a Hazard Analysis
2. Determine the Critical Control Points (CCP’s)
3. Establish Critical Limits
4. Devise a System to Monitor Control of CCP’s
5. Take Corrective Action for Out of Control CCP’s
6. Verify the System
7. Establish Documentation