Question

Give an example (with applicable reasoning) that explains why developing a HACCP plan could be difficult or challenging. What are two TCS foods that could be affected as a result of a breakdown in HACCP? Noting the importance of HACCP, and in light of HACCP's proven effectiveness, how would you meet the challenges?

Answer 1

Hazard analysis and criical control points is a system which provides the framework for monitoring the total food system,from harvesting to consumption,to reduce the foodborne illness.The system is designed to identify and control potential problems before they occur.Let us take an example as the HACCP plan for a RESTAURANT,and the challenges facing are:

The main challenge is;knowledge is essential in developing a HACCP plan implemeting HACCP certification.Lack of technical expertise is most often the biggest problem in the development of a food safety program.In order to develop a food safety program that meets HACCP principles ,having food safety knowledge is essential.Another challenge is a large range of prouduct types.In this case a single HACCP plan will not be appropriate.A seperate HACCP plan or each group of products would be required in order to develop a plan that is effective.Limited funding may also be a significant challenge for small and medium food processing operations.

Production of frozen cooked beef patties,ie food from animal origin that is raw,cooked or partially cooked such as eggs ,milk or poultry.

Foods from plant origin that is cooked such as rice,potatoes and pasta.Also raw seed sprouts,cut melons,cut tomatoes,leafy greens etc..are the main two types of TCS foods that is affected by breaking the HACCP plan.

Essential knowledge with a HACCP team consisting of company employes from different areas.Members of the team should be selected from different departments which ensure a multidisciplinary approach to food safety.Effective HACCP teams have well defined role clarity and ensure appropriate representation on the team.Knowledge of the production processes being evaluated as well as the product being produced is also essential.

A seperate HACCP plan for each group of products would be required inorder to devlop a plan that is effective.

Funding make me available from government as the cost of implementation could be between 10000-50000 for small sized buisness.Regardless of the size of the organisation,Dicentra is available to train or guide all through implementing HACCP certification or HACCP plan challenges.