According to Foodsafetyhelpline HACCP was created by the World Health Organization and UN’s Food and Agriculture Organization to prepare international guidelines, codes and standards of food safety, HACCP is generally applicable to every stage of the food chain, such as food production, processing, packaging, sorting or distribution. It also monitors a number of other industries like pharmaceuticals and cosmetics. Basically, this process focuses on the products that can create health problems if their safety standards are not followed.
What does HACCP involve?
1) The identification of potential Consumer hazards,
2) The development and implementation of risk mitigation procedures, and
3) The maintenance of supporting documentation.
Why is HACCP Needed for Packaging Suppliers?
The HACCP-based system operates on prerequisite programs which help management ensure that products are produced in a safe manner. Prerequisite programs are often programs that are already in place at a packaging supplier as a part of the current quality management system.
Prerequisite programs can include:
- Good Manufacturing Practices
- Integrated Pest Management System
- Preventative Maintenance Program
- Supplier Management Program
- Traceability & Recall Program
- Documentation and Record Keeping
- Allergen Awareness Management Program
- Foreign Material and Detection Control>
- Cleaning and Sanitation Program
- Corrective Action Program
Whose Responsibility is HACCP within an organisation?
To ensure effective implementation of HACCP/GMPS it is essential that ALL employees understand the basic principles of the HACCP/GMPS system and their role within it. They must be trained to identify potential contaminants and they must be shown how to prevent them through training in relevant control measures and procedures.
What are the Potential Hazards?
Examples of potential hazards include: Pests, Microbiological, Lubricants & chemicals, Engineering parts, Dust & dirt, Hairs, Blood, Wood, Jew Ellery, Food stuff, Extraneous matter.
What are Prerequisite Programs ?
Programs that allow the plant to produce safe products. Certain programs and activities are required and must be in place if an HACCP program is to be effective. These include the following:
Cleaning & Sanitation
The application of HACCP was previously limited to food manufacturing; however, HACCP applications to the process of food packaging have begun to take hold. The packaging supplier is now seen as a crucial step in the overall process of ensuring food safety, which begins with manufacturing and ends with consumption. As a result, direct food contact packaging is now treated as a food ingredient in most cases. Plas-Pak (WA) achieved their HACCP Accreditation in January 2016 through Food Safety Plus, giving our customers in the Food and Pharmaceutical Industries the guarantee that their products are manufactured under strict guidelines in a clean environment. This HACCP Accreditation is subject to an annual review.