HACCP implementation: a practical guide to the implementation of the HACCP plan

Hazard Analysis Critical Control Point (HACCP) is winery acknowledged as the best method of assuring product safety and is becoming internationally recognized as a tool for controlling food borne safety hazards. There is much activity in the field of HA CCP but this is focused primarily on the generation of a HA CCP plan (principles 1-5). Although generation of the HACCP plan is a vital part of the HACCP process it is just the beginning and must be implemented on the factory floor to become a working system. This implementation cart be a difficult and time consuming part of the HA CCP process and is an area many food businesses struggle with. In this paper we break down this implementation process into three distinct elements, transfer of ownership of the HACCP plan, training to implement the plan and maintenance of the plan. The transfer of ownership of the plan is important because it is unlikely that the HACCP study team will be responsible for the day to day running of the HACCP plan ir I the factory. This will normally be done by line operators or supervisors and it is important that they understand the role of HACCP and are committed to it. Training of personnel is essential to ensure supervisors, managers and operators are able to efficiently implement the HACCP plan. Training should cover topics such as the sources of hazards, the role of CCPs, the controls and monitoring procedures for which the individuals are responsible, and the documentation requirements. The final element is the maintenance of the HACCP plan. A system to pick up changes to the product and the process should be in place which triggers a review of the HACCP plan before changes are made. This allows the change to be evaluated to ensure it does not introduce uncontrolled, or uncontrollable, hazards to the line. (C) 1998 Elsevier Science Ltd. All rights reserved.