Page 53 - Getting Started

are part of a HACCP system, and many of
these programs address the food safety
hazards that are identified in the hazard
analysis.

6. Too many critical control points (CCPs).
Too many critical control points can complicate
a HACCP program and make it no longer user-
friendly. Not only does it become a paperwork
nightmare, it increases the likelihood of failure
by reducing the importance on the truly critical
points. The number of critical control points is
not important. It is more important to identify
your controls versus true critical control points
based on data instead of emotion or how
someone else is doing it. Not every process will
necessarily have a critical control point.

7. Believing all your work is done after your
HACCP program is implemented. Creating
and maintaining a HACCP program is a must
to identify shortcomings. Remember, no
system is perfect. Reassess your program on
a regular basis (declare what is regular—
monthly, quarterly or annually), re-evaluate
your flow process and note if any changes
occurred.

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