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HACCP is a science-based management system and an internationally recognized food safety system with process steps that emphasize a proactive approach to food safety and health. HACCP is an acronym that stands for: Hazard Analysis and Critical Control Points. The HACCP system identifies and controls three potential food safety hazards in: Biological, Chemical, and Physical and is all about PREVENTION.

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HACCP (hazard analysis and critical control point) is a science-based management system and an internationally recognized food safety system with process steps that emphasize a proactive approach to food safety and health. HACCP is an acronym that stands for:

Hazard

Analysis and

Critical

Control

Points

The HACCP system identifies and controls three potential food safety hazards in:

Biological

Chemical

Physical

The United States Food and Drug Administration (FDA) and Department of Agriculture (USDA) both require mandatory HACCP programs for juice, meat, and seafood in an effort to uphold a level of food safety and to maintain and protect public health. The end goal is to have a finished product that has had its safety ensured and documented every step of the way.

There are 7 HACCP principles that make up and define a great HACCP plan. The 7 HACCP principles follows a path from start to finish that begins with building a HACCP team, constructing flow diagrams, identifying hazard control points, critical control points, and their respective limits.

This allows for CCP monitoring or critical control point monitoring. HACCP decision trees are then used to help decide whether a hazard control point is a critical control point or not.

These principles are as follows:

Perform hazard analysis

Define critical control points

Define critical limits

Establish monitoring procedures

Establish corrective action procedures

Establish verification procedures

Establish record keeping system

Furthermore, based on identified hazards and control points, safety precautions, procedures, and control measures can then be established that are part of a bigger system.

What is a HACCP plan: A HACCP plan can be used to control any area that could introduce potential biological, chemical, or physical hazards into the food stream. Whether it be illness inducing microorganisms, contaminants, chemicals, raw materials, unsafe processes, package labeling, or storage conditions, the HACCP plan is designed to establish critical limits for safety and to prevent and control potential hazards.

Why you need HACCP: The United States Food and Drug Administration (FDA) and Department of Agriculture (USDA) both require mandatory HACCP programs for juice, meat, and seafood in an effort to uphold a level of food safety and to maintain and protect public health. As of July 2019, both organizations have been heavily and strictly enforcing HACCP compliance.

How to HACCP: The development and implementation of a HACCP plan is not an easy task as there are several verification procedures and steps. Many restaurants and companies will hire a HACCP team to handle the burden of developing and writing a HACCP plan as well as the implementation process.

Our HACCP Plan: The iQKitchen HACCP Plan is written and developed by a team of top PhD scientists that understand not only food safety but also guidance, support, and operations. Where we differ from the competition is in our quality, technology, and expertise. Our HACCP plan is written with the held of automated patented technology used for real time temperature validation.

Where iQKitchen differs: All of our HACCP plans have a 100% approval rate because it is written by top PhD scientists and food safety experts. No other company can make this claim. Furthermore, unlike other HACCP plans, our HACCP plans are updated consistently to stay up to date with changes in compliance, new recipes, and regulations. This level of support cannot be found in our competitors. Furthermore, our HACCP plans have a 100% approval rate, which no other competitor has achieved. This allows you, the client, to focus on important tasks for the company, kitchen, or organization while we alleviate pressure by handling all of the food safety.

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