Preventative Control Plans
Careful design and implementation of a preventative control system such as HACCP (Hazard Analysis & Critical Control Points) is an essential aspect of ensuring food safety and the continued success of your business.
HACCP is an internationally recognized, science-based food safety system designed to prevent, reduce or eliminate potential biological, chemical and physical food safety hazards. A systematic process is followed to identify and assess hazards and risks, then define their means of control. A complete HACCP plan covers all aspects of a food business from manufacturing, packaging, and transportation of a food to the sanitation, pest control, and complaint management at the manufacturing facility.
In Canada, the Canadian Food Inspection Agency (CFIA) is responsible for the Food Safety Enhancement Program (FSEP), the Canadian version of HACCP, and supports the development, implementation and maintenance of HACCP systems in all federally registered establishments. The US Food and Drug Administration (FDA) and Department of Agriculture (USDA) oversee the institution of HACCP plans in the USA in order to ensure the safety and quality of high-risk foods within the food supply. In Europe, the European Commission has implemented rules regarding food hygiene which cover all stages of the production, processing, and distribution of human food, and include the general implementation of HACCP procedures.
NHP Consulting has experienced consultants that can assist with the preparation of a HACCP plan specific for the food commodity you sell and customized to meet your operational needs. We can perform a gap analysis on your existing operation to identify potential areas of concern regarding food safety and create operational procedures that ensure the ongoing safety of your products.