HACCP Explained

 

The HACCP team must perform a review of the HACCP system to ensure it is current, correctly implemented and still capable of producing safe food. There is also a legal requirement to conduct a review when any modification is made in the product, process or any step.  A formal review should be conducted at least annually but can also be triggered automatically by internal and external changes or factors.

An internal review may be required if a change or failure has occurred. Examples include:

  • introduction of a new raw material (e.g. allergenic ingredient) or new product,
  • change in raw materials specification or supplier;
  • change in the recipe ingredients or product formulation;
  • change in product packaging and distribution;
  • change in processing (e.g. new or modified equipment, process flow, critical limits, etc.);
  • Failures in the system (e.g. defective control measure, non-conformities raised during an audit or inspection and product recall).

External factors that may initiate a review include:

  • changes in legislation (e.g. acrylamide levels in food);
  • new epidemiological information on emerging threats to the public health;
  • demand in the marketplace for less sugar, salt and preservatives in foods;
  • food safety alerts issued by the Food Standards Agency;
  • emergence of new technology to control hazards;
  • justified customer complaints about extraneous matter found in a product or outbreak or food  poisoning;
  • changes in certification standards for accreditation schemes (e.g. BRC, SALSA).

 

The HACCP plan must detail when a scheduled review of the HACCP system will take place, and factors and changes that will automatically initiate a review. A record of the review must be documented even if nothing has changed because it provides evidence that the HACCP plan is up-to-date. This record must evaluate if any changes have had an impact on the HACCP plan, including process flow diagrams, determination of significant hazards and critical control points, etc.

 

Percipio Training discuss in detail how to effectively review a HACCP system on all food safety and HACCP training courses. Join us on an open course running in Milton Keynes or London. Alternatively, we can also deliver any course onsite at your premises. Contact us now to find out more.

 

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