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HACCP Resources for Small Food Processing Companies (and Restaurants)

February 3, 2011 3 comments

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.

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