On January 6, 2011
Developing a HACCP plan for petfood
A hazard analysis and critical control points plan can help you make safe products and meet new regulations
["Developing and implementing a HACCP plan can be broken down to a very basic set of steps (also called principles).", "By choosing a small number of CCPs, you can concentrate your resources in the places where they have the strongest impact.", "The only way to ensure CCPs are working is to constantly monitor them."] The Food Safety Modernization Act of 2010, recently passed by the US Congress, will require that food producers—including petfood processors—create written, risk-based hazard control programs. HACCP, or hazard analysis and critical control points, is a widely accepted method employed within many food safety management systems. Developing and implementing a HACCP plan can be broken down to a very basic set of steps (also called principles).Step 1. Analyze the process for potential hazards This step has three key stages: List all potential hazards. Look at every component and step of your operations, including (but not limited to) raw materials and ingredients, processing activities, equipment, methods of storage/distribution, microbial contamination and other toxins, parasites and physical hazards. Evaluate all potential hazards for severity and likelihood of occurrence. Consider the seriousness of the effect and susceptibility of intended consumers, impact of secondary problems and magnitude of illness and/or injury. Also, if not properly controlled, how likely is the hazard to affect the ingredient/product, method of preparation in the facility, conditions during transportation, expected storage conditions and preparation steps before consumption? Determine if each hazard needs to be addressed in the HACCP plan. Include all significant hazards based on severity ...