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Maintaining an
effective HACCP system depends largely on
regularly scheduled verification
activities. The HACCP plan should be
updated and revised as needed. An
important aspect of maintaining the
HACCP system is to assure that all
individuals involved are properly trained
so they understand their role and can
effectively fulfill their
responsibilities. |
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Objectives of Implementing a Food
Safety and Food Quality Program
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By implementing a
food safety and food quality program,
we can eliminate costs that result from
poor quality and unsafe food products.
Poor quality, for example, can be spotted
as defective product, wastage, and product
returns. |
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Besides, there are
other costs associated with poor quality
control such as: |
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a) reduction in shelf life. |
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b) loss of customers. |
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c) reduction in
repeat sales. |
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d) production line
downtime. |
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e) excess inventory. |
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f) product liability. |
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Benefits of Implementing HACCP
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In addition to meeting the legal and moral
obligation to produce food that is safe to
eat, HACCP offers a variety of other
benefits for not only the consumer, but
for the food industry and the government.
The following are examples of benefits
that may be gained by implementing a HACCP
program. |
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HACCP can be applied throughout the food
chain from the primary producer to final
consumer. |
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HACCP reduces the need for finished
product testing by identifying the hazards
associated with the inputs into the
process and the product and devising
control measures which can be monitored in
order to minimize or eliminate the
hazards. |
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A HACCP program, when properly
designed and implemented, will
significantly reduce the chance of
microbiological, chemical, and physical
contaminants from reaching the customer. |
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HACCP can reduce regulatory involvement
(and hence costs) by replacing on-line
inspection with regular auditing. |
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HACCP principles can be applied to other
aspects of food quality and regulatory
requirements. |
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Since HACCP increases one’s ability to
detect poor quality product during
production, such product can be held
before further value is added. Resources
are saved and faulty product is not
produced. Productivity and profitability
is improved. |
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HACCP improves communications between
supplier and customer. It encourages
businesses to work together more closely
and to help them understand each other’s
capacity and requirements. |
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HACCP is capable of accommodating changes
such as advances in raw materials,
equipment and premise design, procedures,
and technological developments. |
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Communication between the different
segments of the food chain improves as
HACCP provides a common language and a
common focus on quality. |
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Improved customer confidence leads to
increased market share. |