Meat&Poultry - June 2013 - (Page 69)

Meat Perspectives HACCP and more Hazard analysis is the tip of the iceberg when developing and maintaining food-safety programs by Kerri HArris And Jeffrey sAvell meatpoultry@sosland.com I t often seems like the further we go system. Employee practices are criti- con f u sion or with Hazard Analysis and Critical cal to the success of any program. It lack of under- Control Point (HACCP) and food- means the overall operation – produc- standing over safety programs, the farther away tion practices, pest control, supplier certain parts of from the basic HACCP principles approvals, employee training, preven- it like the defini- we get and the less confident we are tive maintenance and other programs tion of a reason- in our programs. We are often asked – should strengthen the food-safety ably likely to oc- what are the top things an establish- program rather than detract from it. cur food-safety ment should consider when develop- HACCP is facility- and product/ hazard, or the ing or reassessing their food-safety process-specific. When developed cor- requirements and HACCP programs. rectly, it is a systematic and preven- for initial vali- tive approach to food safety that is dation or which adaptive, dynamic and flexible. But dec isions re - should know more about your process HACCP is only as good as the sci- quire support- than you do. It is your responsibility ence behind it and the information ing documents. to know what is and is not working. that we use to support our decisions. This confu- You must understand that a success- HACCP is not, and should not be, a sion or lack of ful food-safety program is more than stand-alone program. HACCP is not understanding just a HACCP plan; it is a total sys- a tool to manage the entire facility. is not limited to tem. It includes pre-requisite programs And, having a HACCP plan is not a industry personnel, but it is also an is- that address the facility, the employee guarantee of food safety. sue for agency personnel or third-par- 1) Understand your process- No one Harris Savell Therefore, it is imperative to know ty auditors. We believe that everyone During introductory HACCP the entire process and how all of the should understand the actual mean- training, we tell participants they need programs are integrated to ensure the ing of the HACCP regulation not just to have well-defined-and-implemented most solid approach possible. Each be able to recite the various sections. pre-requisite programs before they try process has its own set of unique char- In addition, other regulations have to develop and implement a HACCP acteristics, so the food-safety system been released since then as well as pol- plan. Without a solid foundation, the must also have its own set of unique icy changes over the last several years. HACCP system will fail. This means characteristics. Food safety is not a For example, the agency expanded its the facility and equipment must be “one-size-fits-all” approach. policy for classifying E. coli O157:H7 practices and the overall operation. maintained in a manner that prevents as an adulterant in ground beef to in- the development of insanitary condi- 2) Know regulations, policies and agen- tions. It means that employees must cy expectations- HACCP regulations then it recently included six addition- be properly trained and clearly un- have not changed since introduced al Shiga-toxin producing E. coli as derstand their roles in the food-safety in July 1996. However, there is still adulterants in raw, non-intact beef clude all non-intact beef products, and www.MeatPoultry.com • June 2013 • Meat&Poultry • 69 http://www.MeatPoultry.com

Table of Contents for the Digital Edition of Meat&Poultry - June 2013

Meat&Poultry - June 2013
Table of Contents
Commentary - Now, we're cookin'
Business Notes - China’s Shuanghui makes bid for Smithfield
JBS posts $112.8M in Q1 earnings
COOL opponents vow to press on
Triumph Foods to expand pork facility
Hormel income dips on Jennie-O results, acquisitions
Washington - What’s in a name?
BBQ Report - Low & slow is red hot
BBQ Report - Carnivorous curriculum
Packaging Solutions - Consistency counts
Meat Processing Operations & Engineering - Small but savvy
Rooted in meat
Pushing pests out
Sanitation Tips - Usual suspects
CEO Series - Fit to lead
Ingredient Solutions - Meat makeover
Meat Perspectives - HAACP and more
From the Corral - STUNNING evidence
Names in the News
New Product Showcase
Classified Advertising
Advertisers
The Insider

Meat&Poultry - June 2013

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