HACCP PROGRAM FOR WAREHOUSES.

Every food safety audit is meant to teach you something. After our recent FSSC 22000:2018 surveillance audit, one key reminder stood out: even the most experienced QA and QC teams can confuse Immediate Actions with Corrective Actions. At first glance, both appear to address problems, but in practice, they serve distinctly different purposes within a food safety management system (FSMS). One treats the symptom; the other eliminates the cause. Understanding this difference is not just a matter of compliance; it’s the foundation of a strong, proactive food safety culture. Immediate Actions: Fixing the Symptom When something goes wrong in a food facility, the natural instinct is to act fast. The cold room temperature spikes, a glass bottle shatters, a pest sighting is reported, and suddenly, everyone’s moving. That urgency is critical; it protects the product, the process, and sometimes the brand’s reputation. However, immediate actions are only the first step. They are short-term, reactiv...

Definitions of terms used . Before we get started, let's first look at key terms to be used in this blog. Hazard Analysis Critical Control Point (HACCP) HACCP is a food safety management system that addresses food safety concerns through the analysis and control of contaminants (physical, chemical, and biological). Critical Control Points (CCP) Step in the process at which a control measure is applied to prevent or reduce a significant food safety hazard to an acceptable level. Critical limits Measurable values that separate acceptability from unacceptability. Deviation Non-fulfillment of a set requirement. Corrective actions These are actions taken to eliminate a deviation and to prevent its recurrence. You can read more about corrective action from here Risks Risks are the effects or consequences of the uncertainty of an event. Setting up a HACCP Program for Warehouse The journey of food safety begins in the garden and concludes at the consumer’s table. Along this intricate chain...