Step-by-step guides on CCPs, PRPs, OPRPs, receiving, storage, dispatch, and recall, written from real warehouse operations, not generic food-plant theory. 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....
HACCP Program for Warehouses Practical HACCP guidance for food storage and distribution, the part of the supply chain most resources forget. Most HACCP content out there is written for processing and manufacturing plants. If you've ever tried to build a food safety plan for a warehouse, distribution center, or logistics operation, you've probably noticed the gap, the principles are the same, but the hazards, control points, and day-to-day realities are different