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 plan should be reviewed periodically, for instance, once a year. A HACCP plan should also be reviewed if there are changes in production.
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. 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.
Master The Art Of Food Safety - Unlock Your Potential Today!
Are you passionate about food safety and committed to delivering excellence? Our Food Safety Courses are designed for individuals like you who refuse to compromise on safety. Take the leap towards becoming a certified expert. Click on the link below and unlock a world of possibilities!
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.
The Ultimate First Aid Checklist
If you are an appointed person or first aider for your company you should carry out regular checks of your business to ensure that your first aid facilities are up to date. This comprehensive checklist will help you ensure you have everything covered! Get your FREE copy now.
If you’ve got a question or query, please contact our super friendly team, they will be delighted to help you!
Simply get in touch via phone or email.
Free
Resources &
Downloads
Informative. Useful. Practical.
Here at Envesca we believe that we are good at giving proactive, sensible and useful advice. Below you will find some free resources that you can download on a host of subjects that will help you and your business.
Training Available
Envesca offer a number of different training courses, which offer advice and guidance on these topics.
Highfield Level 2 Award in HACCP for Catering
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.
Other Articles You May Be Interested In
Safety Training, Health and Safety