ALSCO Foodcheck Group provides comprehensive, expert HACCP Plan Development, Verification, Training and Third party Audits.
Do You Need a HACCP Plan?
Food processors such as seafood, meat & poultry and juice processors, or other food establishments producing high risk food items, are required to follow an approved HACCP Plan. We provide expert HACCP Plan Development, Verification, Training and Third-Party Audits. We are certified in the NOAA Seafood HACCP Course and current with the latest Seafood HACCP updates from FDA.
What is a HACCP Plan?
A HACCP Plan is a written document that delineates the formal procedures for following the Hazard Analysis Critical Control Point principles developed by The National Advisory Committee on Microbiological Criteria for Foods.
In a HACCP Plan, risk factors such as source of food, time & temperature are emphasized far more than in a traditional inspection. Traditionally, inspections have focused primarily on sanitation. The HACCP Plan goes one step further analyzing inherent risks, then describes preventative measures aimed at controlling, reducing or eliminating that risk. In a sense a HACCP Plan serves as a self-inspection tool because it anticipates potential problems and solves them before they can occur. For the Seafood Industry, HACCP guidelines have been developed by FDA and the Seafood HACCP Alliance. For Meat and Poultry processors, USDA’s Food Safety and Inspection Service (FSIS) approves the plant’s HACCP Plan.
What high-risk retail operations require a HACCP Plan?
Retail Food and Food Service Establishments are generally exempt from mandatory HACCP requirements under state and federal sanitary codes. However, in Massachusetts for example, the Food Code does require HACCP Plans for some high-risk foods such as sushi, or items prepared more than a day ahead of time. HACCP Plans may also be required where raw or undercooked animal products are offered to consumers (like sushi), for Reduced Oxygen Packaging, raw shells eggs, molluscan shellfish tanks or for establishments serving to Highly Susceptible Populations. The regulatory authority determines that a food preparation or processing method requires a variance based on a plan submittal specified under § 8-201.12, an inspectional finding, or a variance request. Although most food establishments may not be required to develop a formal HACCP Plan, they should adhere to basic HACCP concepts.
Regulatory driven v. Industry driven HACCP Plans
In addition to those types of food processors and retail operations mentioned above that are mandated to have a HACCP Plan by regulation, there are many food processors whose need for a HACCP Plan is industry driven. Yes, many producers of food products other than meat, poultry, seafood or juices are required by the food industry to show their food safety competency to their prospective customers by producing a HACCP Plan. ALSCO Food Check has developed many HACCP Plans for food processors who are selling to large chains or distributors and want to see a HACCP Plan before they will buy from them. We also do Third-Party audits and provide HACCP certifications for these types of food processors which they can then submit copies to their prospective customers.
We Provide HACCP Support for All Areas of the Food Industry
- Business Start-up and/or Expansion Expert Advice
- State and Federal Food Code Requirements Consulting
- Regulatory Liaison with local, state and federal Authorities
- HACCP Compliance Certificates
- Management & Staff Training
- Certify Management staff
- Executive Coaching
- HACCP Plan Development, Implementation, Training, Verification and Revision…
- Prevention of Critical Violations
- Cleaning Sanitation Schedules
- Body of Knowledge Training: food safety, food handling & preparation practices, personnel hygienic practices, risk factors which could result in FBI, pest control
- Food Borne Illness prevention & investigation
- Complaint and Troubleshooting Investigation and Solutions
- Laboratory Services
- Food Defense
- Labelling and Allergen Requirements
HACCP for retail Food & Food Service Establishments
- Food Manager Certification Training: classes & exam administration
- Inspections & Consulting for restaurants, retail, deli operations, catering & residential kitchens, hotel/motel
- Quality Management and Compliance Assurance for Sushi and other high risk foods
- Time as a Public Health Control training & compliance
- TIPS training for bartenders
- Merchant Education for Tobacco retailers
- Seafood Dealer, Handlers & Processors.
- Seafood HACCP & SSOP training and development
- Sushi and other high risk foods;
- Preventing Quality and Sanitation breakdowns
- Preventing Food Borne Illness
- Temperature Studies
- Shelf Life Studies
- Cooling Curves
- Outgrowth Studies for spoilers and pathogens
How Can We Be of Help?
Please contact us for a no obligation free consultation