HACCP for Small Businesses: What Regulators Actually Expect

Introduction to HACCP

The Hazard Analysis and Critical Control Points (HACCP) system is a systematic approach to identifying and controlling hazards in the food production process. It is based on seven principles, as outlined by the Codex Alimentarius Commission, which are: (1) conduct a hazard analysis, (2) identify critical control points, (3) establish critical limits, (4) establish monitoring procedures, (5) establish corrective actions, (6) establish verification procedures, and (7) establish record-keeping and documentation procedures.

HACCP Principles and Small Businesses

Small food businesses often face challenges in implementing HACCP due to limited resources and lack of expertise. However, regulators expect all food businesses, regardless of size, to have a functional HACCP system in place. The FDA's Food Safety Modernization Act (FSMA) requires food facilities to implement preventive controls, which include HACCP, to minimize the risk of foodborne illness.

Regulatory Expectations for Small Businesses

Regulators expect small businesses to have a HACCP plan that is specific to their operation and products. The plan should identify potential hazards, such as biological, chemical, and physical hazards, and outline procedures for controlling them. Small businesses should also have a system in place for monitoring and recording critical control points, such as cooking temperatures and storage conditions.

• Conduct a hazard analysis to identify potential hazards in the food production process
• Identify critical control points and establish critical limits
• Establish monitoring procedures and corrective actions
• Establish verification procedures and record-keeping systems

Implementation and Maintenance of HACCP

Implementing and maintaining a HACCP system requires ongoing effort and commitment from small business owners and staff. This includes providing training to employees on HACCP principles and procedures, regularly reviewing and updating the HACCP plan, and conducting internal audits to ensure compliance with the plan.

The Codex Alimentarius Commission provides guidelines for the implementation and maintenance of HACCP systems, including the use of HACCP decision trees to identify critical control points and the establishment of corrective action procedures to address deviations from critical limits.

Conclusion

In conclusion, small food businesses must have a functional HACCP system in place to ensure food safety and comply with regulatory requirements. Regulators expect small businesses to have a HACCP plan that is specific to their operation and products, and to have procedures in place for monitoring and recording critical control points. By following the seven principles of HACCP and citing relevant standards from the Codex Alimentarius and the FDA, small businesses can ensure a safe and healthy food product for their customers.