HACCP director Martin Stone gives reasons as to why food manufacturers should become HACCP certified, including barriers to implementing a program and auditing no-nos, and identifies developments in food safety equipment.
Top 5 reasons to be HACCP certified
1. External verification
Certification is a clear declaration that a food manufacturer maintains stringent food safety standards.
2. Verification can open up markets for distribution
Many companies will not buy from a manufacturer unless they are HACCP certified.
3. Achievement and recognition for the business
4. Increased export potential
5. Reduced risk of costly food recalls and foodborne illness
Top 5 barriers to implementing a HACCP program
2. Technical ability
3. No buy-in (mandate) from senior management to put it in place
4. Getting support
5. A poorly written, non-practical system
If a system is not practical, common sense and easy to use it will not work. Companies should get HACCP systems professionally developed.
Top 5 HACCP auditing no-nos
1. Being unprepared
Documentation should be ready for the auditor.
2. Having a dirty facility
Sites should be clean and have no obvious pest problems.
3. False or missing records
4. Misleading documentation that does not reflect actual practices
5. HACCP systems that are not maintained
Top 5 developments in food safety technology
1. Improved instrumentation
2. Data loggers to record temperatures
3. Automation of factory equipment
4. Rapid microbiological testing methods
5. Allergen detection systems