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Identifying Risks Through the HACCP Program

Manufacturers may sometimes see themselves torn between production, quality and food safety, which has led to the implementation of some type of identification process for food-grade lubricant usage. However, this usually falls short of being comprehensive.

This issue had prompted the development of a strategic program that adopted traditional inspection techniques with a science-based food safety system. The program uses a proactive and preventive method for identifying risk by inspecting and examining any production point, or “critical control point”, for food contamination risk. This is known as the Hazard Analysis and Critical Control Point (HACCP) program. HACCP can be implemented through the entire manufacturing process, production to packaging.

Fortunately, HACCP has been a success in monitoring and controlling food and beverage industry contamination risk, and is now being used in cosmetic and pharmaceutical industries.

According to the program, seven principles help guide companies to develop and implement a successful HACCP program.

Principle 1: Conduct a hazard analysis. Plants determine the food safety hazards and identify the preventive measures that the plant can apply to control these hazards.

Principle 2: Identify critical control points. A critical control point (CCP) is a point, step or procedure in a food process at which control can be applied. As a result, a food safety hazard can be prevented, eliminated or reduced to an acceptable level. A food safety hazard is any biological, chemical or physical property that may cause a food to be unsafe for human consumption.

Principle 3: Establish critical limits for each critical control point. A critical limit is the maximum or minimum value to which a physical, biological or chemical hazard must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level.

Principle 4: Establish CCP monitoring requirements. Monitoring activities are necessary to ensure that the process is under control at each CCP. The USDA’s Food Safety and Inspection Service (FSIS) requires that each monitoring procedure and its frequency be listed in the HACCP plan.

Principle 5: Establish corrective actions. These actions are taken when monitoring indicates a deviation from an established critical limit. The final rule requires a plant’s HACCP plan to identify the corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product enters commerce that is injurious to health or otherwise adulterated as a result of the deviation.

Principle 6: Establish recordkeeping procedures. The HACCP regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of CCPs, critical limits, verification activities and the handling of processing deviations.

Principle 7: Establish procedures for ensuring the HACCP system is working as intended. Validation ensures that the plans do what they were designed to do; that is, they are successful in ensuring the production of safe product. Plants are required to validate their own HACCP plans. The FSIS does not approve HACCP plans in advance but reviews them for conformance with the final rule.

The seven HACCP principles go a long way in ensuring health and safety. But in order for this program to be a success, manufacturers should also make sure that they are using the highest quality of food-grade lubricants. The Industrial Lubricant Store’s food-grade lubricants are 100% OEM compatible and formulated specifically for each type of industrial equipment being used in the food services industry. Check out our product offerings at http://www.theindustriallubricantstore.com/food-grade-lubricants.

About the Author
Randy Renick
Randy Renick has a Bachelor's degree from LSU. He is an STLE Certified Lubrication Specialist and has a 29 year work history in Industrial Lubrication. He is currently a Lubricant Consultant at The Industrial Lubricant Store.

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