15th May, 2008: Inspections at Bigelow Tea
Do you know what HACCP stands for? Most people would not but if you are in the food industry you would know it stands for Hazard Analysis and Critical Control Points. HACCP is a systematic preventative approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. Critical Control Points are identified where potential food safety hazards could occur and procedures are put in place to ensure the product is safe.
HACCP was conceived in the 1960s for NASA for the space flights. Since then HACCP has been used internationally and in other industries such as cosmetics and pharmaceuticals. When we receive an inspection from our 3rd party auditor one of the major reviews that we go through is our HACCP program. The program shows the entire flow of our product and where those Critical Control Points are. It also details out our steps for inspections and correction if problems occur.
Overall the HACCP is a very detailed program that helps insure the products that are reaching the consumers are safe for consumption.
Dean
Posted by Dean at 6:00 am |
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