Developing, implementing, and verifying effective written Hazard Analysis and Critical Control Point (HACCP) plans can seem like a daunting task for startup and small-scale food processing companies. (The FDA Food Safety Modernization Act requires food processing companies to do so.) Climb this hill one step at a time, and you may realize that it is not so hard after all. The Food Safety Inspection Service (FSIS) of the USDA offers guidance and free information to help small and very small companies increase food safety by validating, verifying, and documenting their HACCP risk management plans. Several universities and other organizations publish guidelines for how processing companies can develop HACCP SOPs. Sample HACCP SOPs are also available for restaurants and foodservice companies.
Why are some stores still selling a contaminated food a week after it’s been recalled? Perhaps they have not signed up for FDA email notifications re: product recalls. This fast and free service will help your food processing company, restaurant, or retail store stay up-to-date about foods they use, serve, or sell and lower the risk of, e.g., selling salsa containing cilantro that may be contaminated with salmonella.