Hazard Analysis Critical Control Points (HACCP)
This is a comprehensive program used to identify and document the control of food processing areas where contamination can occur. The U.S. Department of Agriculture mandates that a HACCP program be in place for all U.S. food processing plants.
HACCP Uses Color Coding to Prevent Cross Contamination
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.
Currently, Grocery Stores, Delis and Restaurants Are Excluded From the HACCP Mandate
While food processing plants are subject to the HACCP 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 brush program to fit your operation.
Seven Basic Principles of HACCP
- Conduct a Hazard Analysis.
- Determine the Critical Control Points (CCP’s).
- Establish Critical Limits.
- Devise a System to Monitor Control of CCP’s.
- Take Corrective Action for Out of Control CCP’s.
- Verify the System.
- Establish Documentation.
Contact Us to discuss your situation.