- Technical sophistication must be
applied to HACCP through plant per-
sonnel. - Overuse of HACCP items that are not
hazardous should be discontinued.
HACCP Program Implementation
A sequence of events must occur in the
implementation of HACCP as are discussed
briefly.
HACCP Team Assembly
Initial program development involves the
designation of an HACCP team, consisting
of members with specific knowledge and
expertise appropriate to the product and
process. Selection criteria should emphasize
production and quality assurance knowl-
edge; however, marketing and communica-
tion expertise may be appropriate if these
employees have an appreciation and under-
standing of the product and process. The
team should include employees who are
involved in daily manufacturing as they are
more familiar with the variability and limita-
tions of the operation. Furthermore, those
involved with the process should be involved
to foster a sense of ownership among those
who must implement the plan.
Involvement from experts outside of the
organization may be beneficial to provide
additional expertise, but they must have the
support of production employees. Experts
who are knowledgeable about the product
and process may serve more effectively in
verification of the completeness of the haz-
ard analysis and the HACCP plan. Accord-
ing to Stevenson and Bernard (1995), these
individuals should have the knowledge and
experience to correctly: (1) identify potential
hazards, (2) assign levels of severity and risk,
(3) provide direction for monitoring verifica-
tion and corrective actions when deviations
occur, and (4) assess the success of the
HACCP plan.
Food Description and Distribution Method
A separate HACCP plan should be devel-
oped for each food product that is manufac-
tured in the plant. Product description
should include the name, formulation,
method of distribution, and storage require-
ments.Intended Use and Anticipated Consumers
If the food is targeted for a specific seg-
ment of the population, such as infants,
immunocompromised people, or those in
other categories, the intended group should
be identified.Flow Diagram Development Describing
the Process
Each step of the operation should be iden-
tified through a simple description of the
operation that occurs. This diagram is essen-
tial for hazard analysis and assessment of
CCPs.The diagram serves as a record of the
operation and a future guide for employees,
regulators, and customers who must under-
stand the process for verification. The flow
diagram should include steps that take place
before and after the processing that occurs in
the plant and should contain words rather
than engineering drawings.Flow Diagram Verification
The HACCP team should check the oper-
ation to verify the accuracy and comprehen-
siveness of the flow diagram. Modifications
should be made if and when necessary. The
verification of the effectiveness of sanitizing
has received additional attention during the
past decade because of pathogens that cause
foodborne illness (Slade, 2002). Thus, addi-
tional emphasis is being placed on ensuring
that cleaning, with cleaning compounds is
followed by sanitizing, a lethal step to eradi-
cate remaining invisible microorganisms or
debris on surfaces and equipment.