Developing a HACCP

As America's food system becomes more professionalized and distribution channels widen, small producers and plants have an opportunity to move into new markets.  Consumers are looking for safe, wholesome food, and entrepreneurs are stepping up to provide new products, or put an new twist on established products.

Food however, exists in a regulatory framework.  If you want to make money selling food, someone is going to regulate you.  And whomever that someone is, you are going to have to satisfy them that your food safety plan is adequate to the task of keeping your product safe and wholesome.

Enter HACCP.  Back in the dawn of the food safety movement as it currently exists, some smart folks figured out that testing final product for pathogens was a really expensive, and not terribly effective way of keeping food safe.  So, they came up with a scheme called HACCP.  Hazard Analysis for Critical Control Points.  HACCP plans were first implemented in a regulated way at the FDA with seafood and juice.  Then the USDA adopted HACCP planning for its plants, and no one has ever looked back.

But HACCP is more than just a process diagram.  It is a way of thinking and planning on how to keep your product safe starting before it even comes to your loading dock.  HACCP allows your food safety team to manage your production process to keep the plant and people healthy.  And therein lies one of the keys to HACCP, and to food safety in general: teamwork.  From top to bottom in the company, people must be on board with creating safe food.  The executives must understand how safe food contributes to the bottom line (how expensive would a recall be??) and the line workers must know why the SOPs are there, why and how to follow them.  Food safety isn't just a checkoff list (though, those help a ton).  It is a thought process and corporate culture.

If you are interested in a piece on how to write a HACCP plan, drop me a line at michele<at>dirigoqualitymeats<dot>com.

It's Coming: FSMA

President Obama took office during one of the largest food borne illness outbreaks in our history.  During his first administration, the Food Safety Modernization Act was passed and signed into law.  At the dawn of his second administration the regulations are coming about as to what FSMA is going to mean for producers and importers.

Most folks who are already covered by the FDA regs are going to remain so.  They are simply going to need to update their process controls and paperwork to comply with the new regulations.  Most institutions on the following list are also going to have to institute CGMPs (Current Good Manufacturing Practices) as part of the law as well.  Likely as not, GMPs are something you are already doing!

So, the question remains...Are They Talking About Me?  Do I have to comply?

Do you have a facility that manufactures, processes, or packs human food? Yes

Are you currently registered with the FDA under current regulations? Yes

Do you store fruits and vegetables in a warehouse that are destined for further processing or distribution? Yes

Are you a farm, and don’t create or warehouse products on the farm? No

Do you sell less than $500,000 in products from your farm? No

Are you a small establishment making a low risk product, such as jams and jellies, honey or syrup? No

Are you already regulated under Low Acid Canned Food Guidelines? No

Do you produce seafood or juice? No

Do you produce alcohol or dietary supplements? No

Do you have a sales income less than $1M (might change to $500K or $250K)? Modified rules apply

Do you have warehousing with refrigeration? Modified rules apply

Do you have warehousing without refrigeration? No

Do you run a grain elevator that doesn’t further process? No

See yourself on that list?  Email michele<at>dirigoqualitymeats<dot>com or leave some contact info in the comments section and I will send you a Road Map for Ensuring FSMA compliance!

So Just What Do We DO Here?

As a public health veterinarian and former Army officer, I was responsible for the food safety program in my area for suppliers to the Department of Defense.  Working closely with the managers of the on base grocery stores (the PX system), food manufacturers that supply the DoD, and soldiers under my command, I ensured safe wholesome food was available to those who relied on the DoD system.

Ensuring a safe and wholesome food program requires excellent communication skills, a deep understanding of regulations, and training everyone to create a culture of food safety.  As an independent contractor in food safety, I work with my clients to design systems and processes that will result in safe food.  Understanding HACCP and the method to arrive at the process flow is only one part of that.  Prerequisite programs are needed to ensure that all workers know and understand the safety system that they are implementing.  As GFSI standards are becoming more important, I work with clients to select a 3^rd party auditing system and work to implement it.  As the FSMA comes into fruition, I work with clients to understand the changes and work with them.  My work has brought me in direct contact with government agencies responsible for licensing and auditing.  I understand government regulations and how to work with the Health Department and the Agriculture Department. I immensely enjoy the opportunity to train.  I have worked with the Maine Beef Quality Assurance Program to train beef producers on food borne illness from beef as well as zoonotic diseases.  My training as a veterinarian has given me expertise and insight into all aspects of the food chain.

Welcome to DQM!

Ahhh, a new business and a bright shiny new blog page.  Both are a world of possibility.

This blog will focus on the core competency of Dirigo Quality Systems; helping producers (farmers, livestock growers, dairies) and processors create safe wholesome food to improve and grow their presence in the market place.

Who is the target audience?  Small producers who wish to professionalize their farming systems.  Medium size producers who recognize that safe food means business security and ultimately growth.

So stay tuned!  Like us on FaceBook, subscribe to the blog via email below, and tell your friends to come visit.