EHA’s HACCP Plan Development Services

The concept of HACCP (Hazard Analysis Critical Control Point) within the food industry is one that was first developed to help ensure that the safety of astronauts in the NASA space program. A properly functioning HACCP program is designed to follow the flow of food product throughout an operation and allows foodservice operators, manufacturers, processors and distributors to identify serious deficiencies in production of food from receiving to service in retail operations or packaging in a processing facility. Today, the HACCP process has been expanded significantly to incorporate the “farm to table” model.

Due to the success of HACCP, many different sectors of the foodservice industry have adopted HACCP and HACCP principles in their everyday operations, either as a mandate by local, state or federal regulatory agencies or as a means of attaining and maintaining a more comprehensive food safety and self-inspection system that goes far and beyond the basic concepts established by prerequisite programs, SSOP’s (Standard Sanitary Operating Procedures) and GMP’s (Good Manufacturing Practices).

From the beginning, EHA Consulting Group has been on the forefront of HACCP development within the food industry. Our team of experts has the knowledge and experience to assist you during the new development of your internal HACCP program or during the evaluation of an existing HACCP program, where process failures have been identified as contributing to a foodborne illness or outbreak.

Training courses are hands-on in nature with the goal of showing people why things are done rather than just having them memorize a list of rules. By using this approach, participants take ownership of the programs and ultimately are able to utilize and adapt this information effectively in their own workplace.

Our team’s experience as past regulatory agents and as public health consultants allow us to quickly and efficiently integrate our knowledge of the food industry with the requirement of the myriad of regulatory agencies who oversee HACCP programs within the food industry. We can develop your entire HACCP program while ensuring that each of the seven steps of a HACCP system is adequately addressed including:

  1. Identifying Hazards
  2. Identifying Critical Control Points
  3. Setting up Procedures and Standards
  4. Monitoring Critical Control Points
  5. Taking Corrective Actions
  6. Developing HACCP record keeping systems
  7. HACCP program Verification

We have the technical expertise to assist any area of the food industry including, but not limited to meat, poultry, seafood, shellfish, smoked fish, produce, juice and processed foods. EHA stands ready to assist you with all of your HACCP development needs, including verification and validation. Contact us to speak to one of our public health food safety specialist to learn more about the breadth of HACCP development services that we offer.

Contact EHA Consulting Group today for more information about how we can help your company.