Good Manufacturing Practices

HACCP stands for Hazard Analysis and Critical Control Point. It’s an internationally recognized system for reducing the risk of safety hazards in food. It’s a means of assuring food safety, from harvest to consumption, and is critical for the safe production of food. Resources are available for food manufacturers, food industry professionals, and people working in the food transportation sector.

Good Manufacturing Practices in the Food Processing Industry

HACCP helps people in the food industry manage food safety hazards. Because it is internationally recognized, it provides customers, the general public, and regulatory agencies assurance that a food safety program is being well managed. Training in the correct procedures is essential, and Penn State Extension can help facilitate training and certification programs in food processing facilities.

The HACCP system allows any company involved in the manufacturing, processing, or handling of food products to minimize or eliminate food safety hazards in their products. Training for the development and implementation of HACCP based systems has to meet FDA requirements, whether the food produced is for animal or human consumption. For people directly involved in the management of food processing facilities, certification is fundamental. Every food processing facility has to have a food safety plan. This plan has to be developed and overseen by a Preventive Controls Qualified Individual.

Individuals not directly involved in the development of a food safety plan still need training in the basics of food safety and sanitary practices. Topics covered include food safety essentials, food microbiology, worker hygiene practices, correct cleaning and sanitizing procedures, food defense, plant security, and food microbiology.

How to Make a Hazard Analysis Critical Control Points (HACCP) Plan

A HACCP food safety system is essential in the food processing business. Food legislation and customer certification standards rely heavily on GMP, or Good Manufacturing Practices. The food processing industry has a legal and moral responsibility to produce and prepare food that will not harm the customer. If good manufacturing practices are not implemented in food processing facilities, there can be a high cost.

It is crucial that all staff are trained in GMP procedures and for some, this means understanding and being trained in the development and implementation of a HACCP plan. Penn State Extension can provide the necessary FDA-approved training, specific to individual food processing industries. For example, meat and poultry processors have different HACCP requirements to meet than the egg production or dairy food industry.

In the egg production industry, a HACCP system focuses on identifying and monitoring critical control points throughout the food chain, so that hazards such as salmonellosis can be reduced or eliminated. Most eggs produced under the Pennsylvania Egg Quality Assurance Program use a HACCP system that focuses on three hazards: SE-contaminated poultry houses, rodents, and pullet chicks.