HACCP

HACCP (Hazard Analysis and Critical Control Points) program, a range of SOPs are essential to ensure compliance with food safety standards and effective implementation. Below are the types of SOPs typically required for a HACCP program:

HACCP Plan Development SOP

Purpose: Guide the process of developing, reviewing, and updating the HACCP plan.

  • Identification of product description and intended use.
  • Development of flow diagrams for production processes.
  • Hazard analysis for biological, chemical, and physical hazards.
  • Establishment of CCPs (Critical Control Points) and monitoring procedures.

Hazard Analysis SOP

Purpose: Conduct and document the hazard analysis as the first step in HACCP implementation.

  • Identification of potential hazards at each step of the process.
  • Evaluation of severity and likelihood of hazards.
  • Determination of hazards requiring control.

Critical Control Point (CCP) Monitoring SOP

Purpose: Ensure monitoring of CCPs to maintain control over hazards.

  • Specific monitoring activities (e.g., time, temperature, pH).
  • Frequency and methods of monitoring.
  • Personnel responsible for monitoring.
  • Record-keeping for all CCP checks.

Corrective Actions SOP

Establish procedures for corrective actions when critical limits are breached at CCPs.

  • Steps to identify the issue and restore control.
  • Procedures for handling affected products.
  • Documentation of actions taken and review of system effectiveness.

Verification SOP

Purpose: Guide the verification process to ensure the HACCP system is working as intended.

  • Regular review of HACCP plan and procedures.
  • Calibration of monitoring equipment.
  • Verification activities like testing, audits, or sampling.
  • Frequency of verification and responsibilities.

Record Keeping SOP

Purpose: Ensure accurate and complete documentation of all HACCP-related activities.

  • Formats for recording monitoring, corrective actions, and verification.
  • Retention policies for HACCP documentation.
  • Access control and data protection for records.

Employee Training SOP

Purpose: Ensure all personnel involved in food safety are properly trained in HACCP principles and procedures.

  • Identification of employees requiring training.
  • Frequency of training sessions (initial and refresher).
  • Documentation of training and competency assessments.

Sanitation SOP (SSOP)

Purpose: Maintain sanitation controls to support the HACCP program and prevent contamination.

  • Cleaning and sanitation procedures for equipment and facilities.
  • Frequency and responsible personnel for sanitation tasks.
  • Use of cleaning agents and sanitation validation methods.

Supplier Control SOP

Purpose: Provide guidance on managing non-conformances identified during internal audits.

  • Criteria for supplier selection and approval.
  • Incoming material inspections.
  • Documentation of supplier audits and performance reviews.

Product Recall SOP

Purpose: Outline procedures for recalling products in case of safety concerns.

  • Criteria for initiating a recall.
  • Roles and responsibilities during a recall.
  • Notification procedures for customers, regulators, and the public.
  • Recall documentation and effectiveness checks.

Allergen Control SOP

Purpose: Prevent cross-contact with allergens and manage allergen risks.

  • Identification of allergenic ingredients.
  • Procedures for handling and storing allergens.
  • Cleaning and sanitation practices to prevent cross-contamination.
  • Labeling requirements for allergens.

Preventive Maintenance SOP

Purpose: Ensure that equipment and infrastructure are maintained to prevent food safety risks.

  • Maintenance schedules for critical equipment.
  • Record-keeping of maintenance activities.
  • Corrective maintenance procedures in case of failure.

Internal Audit SOP

Purpose: Define internal audit processes for evaluating the effectiveness of the HACCP

  • Scheduling and scope of internal audits.
  • Auditor qualifications and independence.
  • Reporting and addressing audit findings.
  • Follow-up on corrective actions.

Storage and Distribution SOP

Purpose: Ensure that finished products are stored and distributed under appropriate conditions to prevent contamination or deterioration.

  • Storage conditions (temperature, humidity, etc.).
  • Product rotation (FIFO or FEFO).
  • Shipping practices to maintain product integrity.
  • Monitoring of storage and transport conditions.

These SOPs help ensure that equipment and facilities are maintained to operate efficiently and safely, with minimized downtime and costs. Each SOP should be tailored to the specific requirements of your industry, equipment, and regulatory standards (e.g., OSHA, ISO 9001, GMP).

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