The HACCP Standard: Maintaining Food Safety

The HACCP Standard

When it comes to safety within the food industry, the Hazard Analysis and Critical Control Point (HACCP) is the standard for an effective and rational means of assuring food safety from harvest to consumption, according to the FDA.

Developing your HACCP plan is vital to maintaining compliance, as well as ensuring your consumers’ safety. By establishing a written procedure across the supply chain, members of the food industry minimize the risk of food safety hazards.

These critical control points can vary across HACCP plans and will depend upon your role in the food preparation process, but may include receiving, cold storage, thawing, preparing, cooking, reheating or during transport, according to Calver Health. The limits represent the point at which product falls out of a “safe range,” like a minimum temperature for reheating or the quality of packaging.

And while monitoring these points may seem overwhelming, the HACCP Touch from Comark is an easy and cost-effective device for electronically collecting, recording and storing daily temperatures across many critical points, including receiving, storage, prep, cooking, holding and others.

The HACCP Touch provides users with both flexibility to cater to specific needs, as well as reliability in storage for reference in the food safety audit trail. It prompts users in the event corrective action is needed and is easy to navigate.

Establishing and maintaining your HACCP plan does not have to be time- or work-intensive with the HACCP Touch. Click here to learn how the HACCP Touch can help otimise your food safety initiatives.