HACCP programs, otherwise known as Hazard Analysis & Critical Control Points, are management systems implemented by companies to address food safety through the analysis and control of biological, chemical, and physical hazards throughout the entire process, including raw material production, procurement and handling, manufacturing, distribution and finally consumption of the finished product.
Production areas are divided into zones which are color coded for quick visual confirmation and then matching color coded tools, containers, etc. are used in each area to help minimize the risk of cross-contamination and prevent quality lapses before they can happen.
The US Food and Drug Administration offers some very good guidance and regulation resources, links to which are set out below:
- HACCP Principles and Application Guidelines
- Dairy Grade A Voluntary HACCP
- Juice HACCP
- Retail & Food Service HACCP
- Seafood HACCP
Once you have established your HACCP program, there are a variety of handling tools and containers available in multiple colors to help you stay in compliance with your HACCP program. Follow the below links for more detailed information:
Do you have experience with HACCP programs that you would like to share with everyone?