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HACCP Program for Warehouse Handling Food Products- A simple Guide for Startups

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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. Risks Risks are the effects or consequences of the uncertainty of an event. Setting up a HACCP Program for Warehouse The food chain starts from the garden and ends at the consumer’s table. Along this chain, there are several players involved, and among these are warehouses or food
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Receiving procedure for Food Warehouses

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  Keywords Certificate of conformity A document issued by a supplier showing that the supplied products meet a specific criterion Non-conforming record A form in which details of products that don’t conform to quality standards are recorded for traceability. Non-conforming area A designated place in the storage area in which non-conforming goods are separated from the rest of the products while awaiting final disposition. Receiving Procedure      It is perhaps the most important of all warehouse activities. If done wrong, it doesn't matter how well-handled other activities are - the output will be non-conforming products. To explain this better, I will borrow a computing phrase  "g arbage  in, garbage out."   There are several quality checks carried out at the receiving stage, and these include; delivery truck inspection, food product inspection, and receiving area inspection. Remember, all these quality inspections target possible hazards identified during the hazard an
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