TEGAM helps you implement an effective HACCP strategy
GENEVA, OH, November 14, 2015
The food safety strategy known as Hazard Analysis and Critical Control Point (HACCP) was first developed as a way to ensure that food for astronauts was safe. Now, it’s pervasive throughout the food industry.
HAACP focuses on preventing hazards that could cause food-borne illnesses by applying science-based controls, from raw material to finished products. Instead of being reactive when it comes to food contamination, HACCP programs are pro-active. They attempt to identify and control biological, chemical, and physical hazards anywhere food is handled, including raw material production, procurement and handling, manufacturing, distribution, and consumption.
There are seven guiding principles for HACCP programs. These principles were originally defined in the 1980s, and were updated in 2011. They are:
- Conduct a hazard analysis.
- Determine the critical control points (CCPs).
- Establish critical limits.
- Establish monitoring procedures.
- Establish corrective actions.
- Establish verification procedures.
- Establish record-keeping and documentation procedures.
HACCP is now the law
The FDA Food Safety Modernization Act (FSMA), the most sweeping reform of our food safety laws in more than 70 years, was signed into law by President Obama on January 4, 2011. In many ways, it codifies HACCP principles into law. With the passage of the FSMA, the focus is now on preventing food contamination rather than simply responding to it.
To implement the law, the Food and Drug Administration has authored a number of rules. These include:
- Rules and Guidance for Industry
- Final Rule for Preventive Controls for Human Food
- Final Rule for Preventive Controls for Food for Animals
- Proposed Rule for Produce Safety
- Proposed Rule for Foreign Supplier Verification Programs (FSVP)
You can find links to these rules by by going to the FDA’s FMSA Web page.
TEGAM instruments make your HACCP program more effective
To comply with FSMA rules you need instruments that can accurately measure and record temperatures during food processing and storage. To help you comply with these stringent requirements, TEGAM offers Temperature Calibrators/Thermometers. These portable, drop-proof, splash-proof, and dust-proof instruments not only measure temperature but can also be used to check and calibrate other temperature-measurement instruments you may use in your operation.
The model you choose will depend on the type of temperature sensors that you’re currently using. The Model 840A, for example, accepts K, J, or T thermocouples, and can calibrate instruments that also use those sensors. The Model 855 is our most versatile temperature calibrator thermometer. It accepts eleven different types of thermocouples, four different types of thermistors, as well as RTDs.
HACCP programs require precise instrument calibration. To meet this requirement, TEGAM’s temperature calibrators conform to the tables of the National Institute of Standards and Technology (NIST) and come with a free statement of traceability. In addition, they come with a two-year calibration guarantee and a three-year warranty.
The deadline for complying with FSMA rules is fast approaching. With TEGAM instruments, you can be sure that your temperature measurement needs are taken care of.
U.S. Food and Drug Administration. This page contains links to information on HACCP principles and application guidelines and specific information on Dairy Grade A Voluntary HACCP, Juice HACCP, Retail and Food Service HACCP, and Seafood HACCP.
The Expanding Role of HACCP. This article, published in June 2015, evaluates the role that HACCP principles in food safety today.
Food Safety Modernization Act (FMSA). This FDA page contains complete information about the implementation of the law. It includes the complete text of the law, rules and guidance for industry, and links to many resources about how to comply with the law.
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