HACCP System

HACCP is a comprehensive approach to identifying and controlling physical, chemical and biological hazards in food.

Under the new HACCP paradigm, all stakeholders -- from farm to fork -- play a part in contributing to safe food. This includes regulatory agencies, food industry, processors and manufacturers, vendors and suppliers, retailers, transporters and the consumer. GP provides hygiene products and food packaging materials at virtually every level of the continuum and has the expertise, through the GP Health Smart Institute, to help further HACCP objectives.

The seven steps of HACCP:

• Analyze Hazards - Types of hazards are physical, such as metal fragments from equipment, chemical, such as cleaning products, and microbial, such as unclean hands.
• Identify critical control points - Critical control points are areas to watch closely for contamination from hazards.
• Establish preventative measures with critical limits for each control point.
• Establish procedure to monitor the critical control points.
• Create corrective actions to be taken when monitoring shows that a critical limit has not been met.
• Develop procedures to verify that the system is working properly.
• Establish effective record-keeping to document the HACCP program.