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  • HACCP Confectionery

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    Nel Wenceslao
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    This document discusses establishing a Hazard Analysis and Critical Control Point (HACCP) system for food manufacturing companies. It emphasizes involving company personnel to make the program practical. The key steps outlined are: 1) Obtaining management support and commitment, which is essential for subsequent steps. 2) Ensuring prerequisite programs based on good manufacturing practices are in place first. 3) Implementing the HACCP system using conventional techniques like establishing objectives and following a systematic approach. The goal is to install an effective HACCP system that is an active part of the company's food safety program.

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    This document discusses establishing a Hazard Analysis and Critical Control Point (HACCP) system for food manufacturing companies. It emphasizes involving company personnel to make the program practical. The key steps outlined are: 1) Obtaining management support and commitment, which is essential for subsequent steps. 2) Ensuring prerequisite programs based on good manufacturing practices are in place first. 3) Implementing the HACCP system using conventional techniques like establishing objectives and following a systematic approach. The goal is to install an effective HACCP system that is an active part of the company's food safety program.

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    © All Rights Reserved
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    8 views1 page

    HACCP Confectionery

    Uploaded by

    Nel Wenceslao
    This document discusses establishing a Hazard Analysis and Critical Control Point (HACCP) system for food manufacturing companies. It emphasizes involving company personnel to make the program practical. The key steps outlined are: 1) Obtaining management support and commitment, which is essential for subsequent steps. 2) Ensuring prerequisite programs based on good manufacturing practices are in place first. 3) Implementing the HACCP system using conventional techniques like establishing objectives and following a systematic approach. The goal is to install an effective HACCP system that is an active part of the company's food safety program.

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    © All Rights Reserved
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    of 1

    Practical HACCP

    in the
    Confectionery
    Industry
    Donald A. Corlett, Jr., PhD

    tives and following a systematic step-by-


    T his paper addresses the practical task
    of establishing a hazard analysis crit- step approach. The key feature of this
    approach is to involve company person-
    ical control point (haccp) system in the As head of Corlett Food
    food company. Like any other important nel. This makes the program practical in Consulting Service,
    Corlett has been chair of
    new company system or program, haccp two respects: it helps establish haccp on the ad hoc working
    requires commitment, resources and time. the production floor where it belongs, and group that developed the
    first National Advisory
    Although the overall goal is to install it makes haccp an active part of the com-
    Committee on Micro-
    the haccp system in the candy manufac- pany’s food safety program. biological Criteria for
    turing facility, it is first necessary to make The following steps have been found Foods and Hazard
    Analysis and Critical
    sure that the foundation for the haccp sys- helpful for establishing practical haccp Control Point guide
    tem is in place. The foundation, consisting programs in food manufacturing facilities. approved in 1989.
    of prerequisite programs based on the good These steps are intended to help those who He has experience work-
    manufacturing practices (gmps), must exist are responsible for, and are involved in, ing at Del Monte Foods
    and Nabisco Brands.
    or be developed in order for the haccp planning and implementing this system.
    program to be effective. Hence the two
    related goals for haccp are to insure that OBTAIN MANAGEMENT SUPPORT AND
    prerequisite programs are in place and to COMMITMENT
    install the haccp system. The first step in developing and imple-
    Implementation of the haccp system is menting the haccp system is to obtain
    dependent on conventional techniques that management’s support and commitment.
    organizations use for establishing new pro- All subsequent steps are influenced by this
    grams. These include establishing objec- first step. Efforts to implement haccp only Donald A. Corlett, Jr.

    The Manufacturing Confectioner • August 1998 75

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