How Often Should A HACCP Plan Be Reviewed?
During our food safety courses, we are often asked “How often should HACCP be reviewed?” In this article, we explain what might lead to you reviewing your HACCP plan and what factors to consider.
Once developed and implemented, a HACCP Level 4 plan should be reviewed periodically, for instance, once a year. A Food Safety Level 4 plan should also be reviewed if there are changes in production to ensure all hazards are properly controlled and compliance is maintained.
What type of changes might lead to a HACCP review?
The HACCP team needs to be made aware of any changes that might trigger a HACCP review, and they should consider carefully the impact of these changes on food safety. Ensuring staff have completed food safety training helps the team understand potential risks and manage them effectively. Additionally, conducting a thorough supplier audit can identify any external factors that might affect the safety and quality of ingredients or materials used in production. Team members with qualifications such as NEBOSH or IOSH are better equipped to assess risks and ensure that any updates maintain the highest safety standards. Typical changes that necessitate a HACCP review are:
- Changes in the raw materials
- Changes in equipment or production area lay-out
- Changes in packaging or storage conditions
- New information on an existing hazard
- Changes in legislation
- Complaints from consumers
What factors should be considered in a review?
A review might indicate aspects of the food safety management system that need changing such as the flow diagram, hazard analysis, critical limits, records or corrective actions. In order to decide what changes will be needed the following should be considered:
- Does the HACCP plan still cover all areas of production?
- Does the documentation cover all aspects of the operation?
- Does the change introduce a significant hazard to the process?
Once the changes have been made, all relevant staff needs to be informed and/or trained.
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What could happen if a review does not take place?
If a significant change is introduced and a review does not take place, the food safety procedures that are in place might no longer be effective, increasing the risk of unsafe food reaching the consumer. Staff who have completed train the trainer courses can help ensure that updated procedures are effectively communicated and implemented across the team. Additionally, guidance from an environmental health inspector can provide reassurance that all practices comply with current regulations.
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Training Available
Envesca offer a number of different training courses, which offer advice and guidance on these topics.
HACCP Training – Highfield Level 2 Award for Catering Professionals
This one-day HACCP training course will enable you to understand the importance of implementing a HACCP system in a catering environment.Highfield Level 3 Award in HACCP Training for Food Manufacturing
This course is for anyone with responsibility for the development of a food safety management system based on the Codex principles of HACCP.Highfield Level 4 Award in HACCP for Management
This course aims to give you the knowledge needed to develop, implement and evaluation a CODEX-based HACCP Food Safety Management System.Highfield Level 3 Award in HACCP for Catering
This one-day Level 3 HACCP for Catering course will enable you to create a food safety management system based on the Codex HACCP principles.Share this article with your social Community.
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