This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies
By closing this message or continuing to use our site, you agree to our cookie policy. Learn More
This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Dairy Foods logo
search
cart
facebook twitter linkedin youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Dairy Foods logo
  • Home
  • Magazine
    • Current Print Edition
    • Digital Edition
    • Dairy Product Innovations Newsletter
    • Columnists
    • Archives
    • Dairy 100
    • State of the Industry Report
    • Supplier News
    • Processor News
    • Featured Product Advertisement
    • Editorial Calendar
  • Products
    • Best of ...
    • Butter
    • Cheese
    • Cultured Dairy
    • Frozen Desserts
    • Ice Cream/Novelties
    • Milk
    • New Products
    • Non-Dairy Beverages
    • Sales Data
    • Whey, Milk Powder
    • Dairy Alternatives
    • Submit Your Product
  • Ingredients
    • Cocoa
    • Colors/Flavors
    • Cultures/Enzymes
    • Fiber
    • Inclusions
    • Omegas/Lipids
    • Prebiotics
    • Probiotics
    • Sweeteners
    • Texturants
    • Other
  • Operations
    • Equipment
    • Processing
    • Packaging
    • Food Safety
  • Web Exclusives
    • Behind the Scenes
    • Blogs
    • Case Studies
    • Dairy Foods TV
    • Digital Brochures
    • Galleries
    • Podcasts
    • Webinars
    • White Papers
  • Directories
    • Buyers Guide
    • Dairy Plants USA
    • Take a Tour
  • Awards
    • Breakthrough Award
    • Exporter of the Year
    • Plant of the Year Award
  • More
    • Associations
    • Calendar of Events
    • Classifieds
    • Market Research
    • Dairy Foods Store
    • FISA Distributor Guide
    • Interactive Product Spotlights
    • Supplier Spotlights
    • Custom Content & Marketing Services
    • Tradeshow and Events
    • Dairy Facts & Stats
    • eBooks
  • Contact
    • Contact Us
    • Advertise
  • Subscribe
    • Print & Digital Edition Subscriptions
    • Dairy Product Innovations eNewsletter
    • Online Registration
    • Subscription Customer Service
    • Connect with Dairy Foods
Home » Is HACCP Enough to Keep Your Plant Out of the Headlines?
Dairy Foods & BeveragesProcessingDairy Processing and EquipmentFood Safety for Dairy ProcessorsOperationsMilk

Is HACCP Enough to Keep Your Plant Out of the Headlines?

Food Safety
October 14, 2011
KEYWORDS food safety / FSMA / lab testing / sanitation
Reprints
No Comments

No one wants to wake up to food safety headlines about their plant. But in the past years, food manufacturers and American consumers alike have faced front-page recalls for produce, meat, nuts, peanut butter, cookie dough and even dairy products.

It is not surprising that consumer confidence in the overall safety of the food supply has dropped dramatically as a result of recent recalls. Food safety is in the news and a hot topic of discussion at most industry forums.

The dairy industry has done an excellent job of producing safe products for many years by following the regulations of the Pasteurized Milk Ordinance (PMO). However, dairy products have become a part of the national and global food supply. Hazard Analysis Critical Control Points (HACCP) is recognized as an alternate program under the PMO and is an integral part of the Global Food Safety Institute-recognized food-safety certification programs.

HACCP is a global standard for food safety. Developed by Pillsbury in the 1960s and regulated in the United States under 21 CFR 120 and 123, HACCP is an integral part of the GFSI certification programs.

Many of the facilities that have produced and distributed tainted food in recent years have had HACCP programs in place. Did HACCP fail? What can the food industry do to reverse these disturbing trends?

Is pending congressional legislation the solution? Even if the Food and Drug Administration and U.S. Department of Agriculture receive more funding, the responsibility for overseeing more than 40,000 food manufacturers and producers in the United States alone is overwhelming. Regulations alone will not do the job.

Dairy and food processors must assume this responsibility. Processes must be evaluated and parameters established to ensure safe, quality foods. A HACCP program is a natural for this type of self analysis.

Based on risk assessment, HACCP maintains tight control over highly perishable foods in place of the traditional “hold, test and release” approach.

In retrospect, it has been prerequisite program failures rather than HACCP failures that have produced tainted food. A HACCP plan must be built on a foundation of sanitation standard operating procedures and prerequisite programs that include the following:

• Buildings and equipment maintenance

• Effective cleaning and sanitation programs

• Safe water, steam and ice

• Effective pest-control programs

• Control of toxic materials

• Employee training

• Adherence to Good Manufacturing Practices 

Are you maintaining these SOPs and prerequisites as well as your HACCP plan? HACCP works, but only when these fundamentals are faithfully maintained. It is widely recognized as the global standard for food safety. 



Henry E. Randolph is the founder of Randolph Associates, Inc., which advises dairy processors about improving quality and operations. This article originally appeared in the October 2009 Dairy Foods.



The Seven Principles of HACCP

1. Hazard analysis: Potential biological, chemical and physical hazards must be evaluated for each ingredient and at each step of the manufacturing process.

 

2. Identify critical control points: Those points in the process where control can be applied to eliminate or reduce an identified hazard to an acceptable level. 

 

3. Establish critical limits: Defined as the maximum or minimum parameter that must be met to eliminate or reduce the hazard to an acceptable limit. 

 

4. Establish monitoring requirements: Used to assess whether the critical limits are met and to establish records for verification. 

 

5: Establish corrective actions: The actions taken to bring a CCP back under control and the steps taken to prevent further contamination of the product as well as the steps taken to prevent the distribution of potentially contaminated product.

 

6: Establish verification procedures: Verification assures the plan is effectively implemented and followed.

 

7: Establish record keeping and documentation procedures: Includes record retention of types of records kept such as the hazard analysis, the HACCP plan, support documentation and operational records.



subscribe to dairy foods

Related Articles

HACCP is the path to compliance

How to manage the parade of auditors, inspectors in your dairy plant

What the FDA inspectors found inside Blue Bell and Jeni’s ice cream plants; and steps you can take to improve your dairy plant

State of the Industry 2017: Milk is on trend and getting the word out

Related Directories

Babcock Hall Dairy Plant

Dairy Farmers of America (Winthrop, MN)

Joseph Gallo Farms, Maker of Joseph Farms Cheese

Marron Foods

You must login or register in order to post a comment.

Report Abusive Comment

Subscribe For Free!
  • Print & Digital Edition Subscriptions
  • Dairy Product Innovations eNewsletter
  • Online Registration
  • Subscription Customer Service
  • Connect with Dairy Foods

More Videos

Popular Stories

Saputo Inc. is our Processor of the Year

2019 Processor of the Year: Saputo Inc., a giant in more ways than one

2019 State of the Industry: Ice cream and frozen novelties are hot and cold

2019 State of the Industry: Ice cream and frozen novelties are hot and cold

dairy foods news

Industry groups react to Dean Foods’ Chapter 11 announcement

2019 State of the Industry: Butter wins a combination ticket

2019 State of the Industry: Butter wins a combination ticket

Borden premium eggnog

Houston residents start petition to bring back Borden’s Premium eggnog

Events

January 1, 2030

Webinar Sponsorship Information

For webinar sponsorship information, visit www.bnpevents.com/webinars or email webinars@bnpmedia.com.

View All Submit An Event

Poll

ESL Technologies

Dairy beverage producers: Where does your company stand when it comes to extended-shelf-life (ESL) technologies?
View Results Poll Archive

Products

Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

See More Products

best new dairy products 2019

Dairy Foods Magazine

dairy foods december 2019

2019 December

Check out the December issue of Dairy Foods, including our profile of our Processor of the Year: Saputo.
View More Create Account
  • More
    • Media Kit
    • Contact Staff
    • Order Reprints
    • List Rental
    • Food & Beverage Brands
    • Newsletter
    • Current Issue
    • Archives
    • Subscribe
    • Want More?
    • Privacy Policy
    • Survey And Sample
  • Helpful Links
    • Dairy 100 List
    • Dairy Plants USA Database
    • Dairy Prices
    • Interstate Milk Shippers List
    • Milk Pasteurization: The Effects of Time and Temperature
    • National Conference on Interstate Milk Shipments
    • Pasteurized Milk Ordinance
    • Standards of Identity for Dairy Products
  • Multimedia
    • Videos
    • Podcasts
    • Behind the Scenes
    • Galleries
    • Periodic Table of Dairy Foods
    • Monthly Poll Question
    • Dairy Facts & Stats
  • Exclusives
    • Best of 2014
    • Best of 2013
    • First Half Favorites: 2013
    • Best of 2012
    • 2016 Dairy 100
    • 2015 Dairy 100
    • 2014 Dairy 100
    • 2013 Dairy 100
    • Dairy 100 Articles
    • 2016 State of the Industry Report
    • 2015 State of the Industry Report
    • 2014 State of the Industry Report
    • 2013 State of the Industry Report
  • Advertise
    • Monthly Promos

Copyright ©2019. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing