HACCP: Same Issue or Does the Emperor Have New Clothes

Initially HACCP, (Hazard Analysis and Critical Control Points),
was put in place in the1960’s for the U.S. Space Program.
Since then it has been applied to all stages of food production and
various other industries, including pharmaceuticals and cosmetics.
Today, HACCP is now government-mandated in the meat and poultry
industries (USDA) as well as the seafood and juice industries
(FDA). The good news here is that the food industry’s push
for more stringent food safety is driving most plants to revisit
their plants’ HACCP plans within the year.

Food manufacturers report several motivating factors for HACCP
implementation. There are many key drivers but the single most
important one resonating today appears to be the urgency for a
preventative system to insure the safety of products both
domestically and internationally. The second leading indicator is
the compliance concerns associated with adhering to government
regulations for preparing for inspection.

For HACCP principles to work, they would have to be adopted by
the entire supply chain – starting as early as with the
growers. Having systems in place does not always mean they will be
followed. HACCP, like other programs such as lean or Six Sigma, is
only one part of a larger solution towards a safer food supply.

HACCP technology solutions can improve procedures, as well as
increase efficiencies and cost associated with the compliance
efforts within the plant, across plants and throughout the value
chain. Traditional methods of managing HACCP programs, such as
paper-based manual systems and multiple spreadsheets can be
limiting and time consuming for both workers and HACCP
coordinators. Moving beyond these traditional methods is essential.
These newer technology solutions can facilitate the coordination
and communication of activities, track their progress and identify
areas of risk spanning hazards, ingredients and processes that need
to be addressed.