HACCP

HACCP (pronounced "Hassip") is a difficult name for a simple and effective way to insure food safety. HACCP stands for "Hazard Analysis: Critical Control Points" system. It allows you to predict potential risks to food safety and to prevent them before they happen. By using HACCP, nut processors will no longer have to rely on routine inspections to spot potential food safety hazards.

HOW WILL HACCP HELP YOU?

Food safety is key to good business. Selling unsafe foods can cause illness, lost sales and lost customers. Keeping foods safe means jobs, good business and happy customers. The HACCP system is the best way to keep foods safe. The HACCP system has other benefits as well. HACCP focuses on critical areas and thus saves time. HACCP makes inspections more useful by concentrating only on potential problems. Once you identify problems, you can easily correct them. Records produced by HACCP system also have benefits. Tracking data makes everyone more interested in food safety. Workers’ interest can lead to better food handling, improved food quality and improved pride in their work.

IS HACCP NEW?

In the late 1960’s, The Pillsbury Company developed HACCP as part of its effort to produce foods for the space program. You can imagine how it would be if astronauts got food poisoning in space, so Pillsbury developed a system to predict and prevent safety problems throughout the food safety process. The system Pillsbury developed identified potential problems with food safety and set up methods to control each possible hazard. The company kept records to make sure controls worked. With this HACCP system, Pillsbury made safe foods. The HACCP system prevented safety problems. Today progressive food companies use the HACCP system to make sure their products are safe. The Food and Drug Administration, United States Department of Agriculture and United States Department of Commerce all encourage HACCP plans for food processing. It is our belief that such plans will soon be mandatory.