What is it and what does it mean to have a HACCP plan?

What is it and what does it mean to have a HACCP plan?


The HACCP (Hazard Analysis and Critical Control Point) system is designed to be implemented in any part of the food industry from the growing, harvesting, processing, processing and distribution of food through to consumption.

Program requirements such as Good Manufacturing Practices (GMP’s) are an important pillar in the process of successful implementation of HACCP systems.

The food safety system is based on HACCP principles, which have been implemented in food-related businesses.

When the new FSMA law went into effect in September 2015, U.S. importers began to take action. They know they must be stricter with the Latin American companies they are buying food from.

One of the ways to certify that a company can guarantee that the food it produces is safe and innocuous is if it has a food safety management system in place and that is equivalent to having a HACCP plan.

There are several points to follow regarding HACCP plans, as described below:

HACCP plans are specific to each organization and should be carried out by personnel who know the process.
You must know your process and your plant in order to implement your HACCP plan.
Having a consultant to advise you in the development of the plan and who knows how to make plans is very important, it is not essential, but it is very important because of the experience he/she has.
The most frequently asked question is: How long does it take to make a plan? The answer depends on several factors. If there is only one product or process, a week’s work can be established. For a plant with a wide variety of products and processes, it may take at least three months to develop the plans.
What does it mean to have a HACCP plan? If you don’t put everything in the plan into action, it won’t work.


  1. Implement the plan: start carrying out all the controls we have defined in the plan.
    Carry out the defined monitoring activities.
    Perform the verification activities that have been established.
    Validate the plan: establish mechanisms to confirm that the control measures are effective in controlling the identified hazards.
    Conduct inspections of the plan and prerequisite programs.
    Conduct audits.
    Be aware of any changes that need to be made to the plan.
    Change the culture of the personnel working in the plant.

It is important to understand that by developing a HACCP plan you will be detecting hazards in your organization that may affect the health of the consumer and you are responsible for controlling those hazards so that they do not reach the consumers.

In order to provide safety to the people to whom you sell your products, you must have a HACCP plan and you will be convinced that through this tool you will deliver a safe and innocuous food or product to your consumers.

If you want to know more about HACCP or ISO standards, contact us and we will provide you with the information you require, in QAlliance we will be pleased to help you.

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