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Legalities - HACCP

HACCP stands for Hazard Analysis Critical Control Points. It is a seven-step system that was developed to assist people producing foods to reduce food borne illnesses. 

Basically:

  • Develop Hazard Analysis. Write the process flow chart for ALL products made and sold in the facility.
  • ID critical control points in the process – identify points of contamination, for example flies into open vat, bacteria or sanitizers in milk cans, etc.
  • ID limits for those control points – 100 ppm sanitizer in the line is ok? 
  • Record Keeping – Make spreadsheets that you both write on and have dates, who did it, etc.
  • ID corrective actions – If the fly falls into the vat, did someone fish it out?
  • Verification of this process – sending the samples to a lab to test for listeria or coliform...

Contamination can be:

  • Physical is something that can fall into or be incorporated into the product, like hair, steel shavings from packaging machine or agitator brushing against wall, flies, etc.;
  • Chemical is a product that is added that is not ingredient and is chemical in nature.  This could be sanitizer, acid, sanitary lubricants, steam conditioners, etc.
  • Biological is something that is a bacteria, phage, fungus, yeast or virus. 

For dairy HACCP is voluntary. It is, however, becoming more interesting for supermarket accounts and for certain cheese associations. It would be a good idea to become familiar with the basic concept of this process and incorporate it into your risk management and recall plan.

Some courses and resources are available for people interested in developing a HACCP plan for their dairy.

Wisconsin Dairy Artisan Network has some resources at their website http://www.wisconsindairyartisan.com/qa.html .  Note the workshops that are available.

American Farmstead Cheese Paul Kindstedt with the Vermont Cheese Council, Chelsea Green Publishing, White River Junction, VT 2005.

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Legalities


Legalities - Getting Started

List of State Divisions Regulating Dairy Processing

Hazard Analysis Critical Control Points (HACCP)

Additional Resources

 

Sample Letter of Intent