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HACCP - Hazard Analysis Critical Control Points
HACCP is a management tool that provides a more structured approach to the control of identified hazards than that achievable by traditional inspection and quality control procedures.. It has the potential to identify areas of concern where failure has not yet been experienced.

HACCP and the Produce Industry

Today, a central problem in the produce industry is consistent product quality. The federal government is becoming increasingly vigilant and is designing programs to ensure the safety of produce, in order to assure the consumer that the produce supply, is safe. It is only a matter of time until specific industry legislation will be introduced.

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government programs
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With the increased scrutiny from the federal government of safety issues, the use of HACCP guidelines (Hazard Analysis Critical Control Points) is rapidly gaining acceptance. Monitoring procedures are becoming more and more important to demonstrate that safety programs are being properly implemented..

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haccp guidelines manual
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Food Safety
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HACCP is a preventative quality assurance system that has received much attention in the last 20 years. Practical implementation of HACCP in the food industry, however, has been slow - until recently. A flurry of food-born illness outbreaks and industry - wide recalls of a variety of products has motivated the food industry to reconsider the HACCP program.

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product recalls
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Food Safety
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The Food and Drug Administration (FDA) has designed a program to ensure a safe produce supply. A HACCP-based program requires early detection of areas of concern, identification of trends which may require extra supervision, and good record-keeping. Any sign of deterioration must be identified, appropriate steps taken to ensure the safety of the produce supply and records kept demonstrating the monitoring of all critical control points..

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early detection of problems
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Food Safety
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Those involved with produce will need to demonstrate that the program guidelines are being properly implemented. Records will be necessary to assure federal, state/provincial officials that you are in compliance with the guidelines..


These critical control points could be during:
  • Distribution
  • Point of receipt
  • Processing stages
  • Final packaging
  • Storage
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Food Safety
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Temperature is one of the criteria most commonly used to define critical limits. You can set a maximum or minimum temperature, or a range value in your HACCP plan, depending upon the process you are using. Temperature monitors chart temperature fluctuations and give a complete history of each shipment, providing a reliable record of product temperature integrity. This can provide an invaluable record of compliance for a HACCP plan.

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monitor temperature
HACCP graphical linking picture control assurance haccp
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