Achieving certification in the Hazard Analysis Critical Control Point system determines an operation is aware where and which hazards are likely to happen within a food production facility. It also calls for putting in place preventive steps to stop such hazards from happening.
Safety and technology
Technology is likely to play an increasing role in food firm safety and sanitation plans. Companies offering safety and cleaning equipment appropriate for use in food processing environments, such as sanitation equipment provider Carometec, could see increased interest in its products.
“Certification is becoming more important due to the demands from the public food and pharmaceutical arenas,” said Jeb Supple of Carometec. “Individuals are becoming more concerned about the safety of their food each and every day.”
Using equipment such as hand sanitation systems, boot washers, stainless-steel wash sinks and other hygiene-controlling equipment can prevent risks like chemical and microbiological contaminants. Demonstrating strict adherence to sanitation standards can demonstrate to regulatory bodies such as the US Food and Drug Administration that a facility’s products are safe for consumers.
While consumers are frequently concerned about chemical residues in edibles, biological hazards pose a greater threat. Implementing HAACP principles at poultry and meat processing plants, and other food-focused environments, can greatly reduce the risk of such contaminants, and demonstrate due diligence to regulators.
Under FSMA, all food processed at a facility must be under an individual, specific HACCP plan. Government organizations and industry associations alike are coming up with generic models to provide basic guidelines for such plans.