Lesson 30: Hazards Anaysis Critical Control Point (HACCP)
Managing HACCP system
HACCP is not a stand-alone program, but is built upon a foundation of operational practices called prerequisite programs . The success of a HACCP program is dependent upon both facilities and people. The facilities and equipment should be designed to facilitate safe food preparation and handling practices by employees. Furthermore, FDA recommends that managers and employees be properly motivated and trained if a HACCP program is to successfully reduce the occurrence of food borne illness risk factors. Instilling food worker and management commitment and dealing with problems like high employee turnover and communication barriers should be considered when designing a food safety management system based on HACCP principles.
Properly implemented, a food safety management system based on HACCP principles may offer the following other advantages:
Reduction in product loss
Increase in product quality
Better control of product inventory
Consistency in product preparation
Increase in profit
Increase in employee awareness and participation in food safety
Participants