What Auditors Look for in a HACCP Plan: Ensuring Food Safety and Compliance

Introduction to HACCP Plans

A Hazard Analysis and Critical Control Points (HACCP) plan is a systematic approach to identifying and controlling hazards in the food production process. It is a requirement for food businesses to have a HACCP plan in place, as outlined in the Codex Alimentarius Commission's guidelines for the application of the HACCP system (CAC/RCP 1-1969). The plan must be based on seven principles, which include conducting a hazard analysis, identifying critical control points, establishing critical limits, and establishing procedures for monitoring and corrective action.

Principle 1: Conduct a Hazard Analysis

The first principle of HACCP involves conducting a thorough hazard analysis to identify potential hazards in the food production process. This includes biological, chemical, and physical hazards, as well as allergens and other contaminants. Auditors will look for evidence that a thorough hazard analysis has been conducted, including documentation of the hazards identified and the measures taken to control them.

Principle 2: Identify Critical Control Points

Critical control points (CCPs) are points in the food production process where control can be applied to prevent or eliminate hazards. Auditors will look for evidence that CCPs have been identified and that controls are in place to prevent or eliminate hazards. This includes documentation of the CCPs, as well as procedures for monitoring and corrective action.

Key Components of a HACCP Plan

In addition to the seven principles of HACCP, there are several key components that auditors will look for in a HACCP plan. These include:

• Flow diagrams: A flow diagram is a visual representation of the food production process, showing each step from raw material receipt to final product distribution. Auditors will look for evidence that a flow diagram has been developed and that it accurately reflects the food production process.
• Hazard analysis tables: A hazard analysis table is a tool used to identify and evaluate hazards in the food production process. Auditors will look for evidence that a hazard analysis table has been completed and that it includes all relevant information, such as the hazard, the likelihood of occurrence, and the severity of the hazard.
• Critical control point (CCP) schedules: A CCP schedule is a document that outlines the procedures for monitoring and controlling CCPs. Auditors will look for evidence that CCP schedules have been developed and that they include all relevant information, such as the CCP, the monitoring procedure, and the corrective action procedure.

Regulatory Requirements and Guidelines

Food businesses must comply with regulatory requirements and guidelines set by regulatory bodies such as the FDA and the Codex Alimentarius Commission. The FDA's Food Safety Modernization Act (FSMA) requires food businesses to have a HACCP plan in place, and the Codex Alimentarius Commission's guidelines for the application of the HACCP system provide a framework for developing and implementing a HACCP plan. Auditors will look for evidence that the HACCP plan is compliant with these regulatory requirements and guidelines.

Conclusion

In conclusion, a well-structured HACCP plan is crucial for food businesses to ensure compliance with regulatory requirements and maintain a high level of food safety. Auditors will look for evidence that the HACCP plan is based on the seven principles of HACCP, and that it includes all relevant components, such as flow diagrams, hazard analysis tables, and CCP schedules. By understanding what auditors look for in a HACCP plan, food businesses can ensure that their plan is effective and compliant with regulatory requirements.