The Influence Of Technology Within Haccp Plan Execution

The new Food Safety Modernization Act (FSMA) authorizes rigid plans for monitoring

and taking corrective actions by companies that handle food in order to prevent the growth of food borne pathogens and other contaminants in food products. For the first time since 1938, food safety legislation has been passed and now expands the powers of the Food and Drug Administration (FDA) to enforce regulations that significantly improve the protection of our food supply. Every food operation registered by law must perform a hazard analysis of their distribution assets and facilities so that potential areas that jeopardize food safety can be identified. Also, this analysis should determine what controls will be implemented to prevent food specification violations.

The scientific and systematic format that is empowered to monitor industries such as seafood, meat, poultry and produce and which is now being used by FSMA registered food handlers is HACCP (Hazard Analysis Critical Control Points). HACCP demands oblige food handlers to construct an internal plan that includes:

Hazard Analysis

Detect Critical Control Points

Find Critical Limits

Find Monitoring Procedures

Find Corrective Action

Establish Verification Procedures

Record Keeping

Under the Food Safety Modernization Act, the Food and Drug Administration will depend upon qualified HACCP plans to standardize operational compliance as measured by inspectors and accredited third party auditors.

The credibility of the HACCP plans critical control points and verification will determine the need for product recalls or mandated disciplinary actions.

When hazards and critical control points have been identified and measured, the impact of the plan resides in the ability of the food handler to monitor and document actions taken with end results. Therefore, whenever technologies can be applied to provide dependable monitoring and management of critical control points, the risk of a catastrophic event is greatly diminished. Moreover, relationships with regulatory agencies and customers are enhanced predicated upon the dependability of actions taken and recorded.

Unfortunately, there are several manual procedures in HACCP plans nowadays that can cause human errors or lack of validation. It is always recommended for organizations to implement sound SOP (Standard Operating Procedures) policy, adhere to GMP (Good Manufacturing Practices) and construct a rigid HACCP plan that incorporates proven technology to authenticate actions taken in order to protect themselves from product contamination, food spoilage, food safety issues and the pain of regulatory intervention. Today there are several technologies that provide temperature monitoring. However, many of these technologies focus only on some elements of the food chain, such as a warehouse, transportation or a retail store and dont provide electronic verification for regulatory inspections.

Cooltrax designed a wireless technology that allows managing and verifying real time temperatures and safety parameters that surround refrigerated perishable goods throughout the supply chain. By implementing this web based solution as part of their HACCP plans, the custodians of food will significantly improve their ability to prevent food borne contamination illness or intentional terroristic type adulteration of products.

by: Christine Peterson

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