HACCP In Food Manufacturing Requirements
Food manufacturing business is the most difficult business to run these days. Every food manufacturing unit is legally responsible for safe preparation, handling, storage and distribution of food until consumed by the consumers.
To ensure food safety ,HACCP is the most critical system which can ensure food safety at each step of supply chain.
Following is a list of HACCP requirements for food manufacturing units/industries. Every food manufacturing unit must ensure that as minimum these are considered and including in the plant HACCP program. HACCP pre-requisite programs which are often called as HACCP PRP’s should be implemented before implementing full HACCP program on food manufacturing site.
List of HACCP Requirements for Food Manufacturing:
Following is a list of HACCP requirements which every food manufacturing unit regardless of its size must implement on the site to ensure food safety of its products.
| 1 | Each food manufacturing plant must have a documented HACCP plan. |
| 2 | HACCP plan must cover all production and packaging lines and all products made. |
| 3 | Whole production operation must be covered in the plan including raw material receiving, storage and finished product warehousing and dispatch. |
| 4 | The microbiological cross contamination potential in the production operation must be considered and the production area split into zones to separate unprocessed and processed areas and high care areas where there is microbiologically sensitive open product. |
| 5 | Consideration must be given to environment surrounding the facility and industries in the area which may have an impact on process or product integrity. |
| 6 | Raw material hazards must be considered and included in the HACCP study. |
| 7 | Packaging material hazards must be considered and included in the HACCP study. |
| 8 | The hazard categories considered as part of the HACCP study must include: (1) Physical (2) Chemical (3) Microbiological (4)Allergenic. |
| 9 | HACCP study must be carried out by a trained cross-functional team. |
| 10 | HACCP team sponsor must be a member of the Site management Team. |
| 11 | HACCP plan must be reviewed and signed off at least on a yearly basis. |
| 12 | HACCP plan must be reviewed if there are any changes to equipment, process, product, ingredients and raw materials. |
| 13 | Any changes to the members of the HACCP team must also be reviewed to ensure the required level of training and experience remains available within the team. |
| 14 | All heat treatment processes which control microbiological activity associated with pathogenic organisms must be verified to ensure that those are sufficient to kill the target microorganism. |
| 15 | All Research & Development initiated changes must have a full HACCP based Food Safety risk assessment and the required risk assessment documents completed and agreed with the plant quality manager before any changes or trials can be initiated. |
| 16 | The Food Safety risk assessment document must cover all aspects of the change including raw materials, ingredients, packaging materials, new processes and equipment or changes to existing processes including cleaning operations/Cleaning In Place (CIP), Cleaning Out of Place (COP). |
| 17 | All changes initiated in the process like engineering function must have a documented HACCP-based risk assessment carried out at all key stages of the project for example concept/design, installation and commissioning. |
| 18 | HACCP plan must be validated and signed off by the plant HACCP team at least once per year. |
| 19 | The identified controls must be verified by the site HACCP team at least once per year. |
| 20 | Records of HACCP plans, their review, validation and verification must be documented. |
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