HACCP Explanation Sample Clauses

HACCP Explanation. The abbreviation “HACCP” (Hazard Analysis of Critical Control Points) refers to preventative programs based solely on food safety. A HACCP program is set up specifically for a facility and the products being produced, and defines the parameters around particular manufacturing critical control points associated with product safety. It takes into consideration documentation, manufacturing practices, and prerequisite programs, and becomes a means of establishing and ensuring product safety. As stated above, each Co-Packing plant must have a fully implemented HACCP plan specific to its operation. The plan must also include certain components that Dreyer’s will require to be part of each individual HACCP plan. Each Co-Packers HACCP plan will be reviewed by Dreyer’s personnel. A summary of the required components is listed below: • A HACCP flow chart must be developed for each process or product line. • A HACCP analysis chart for each process or product line must be in place. Hazards included in this risk analysis are microbial, chemical (including allergens) and physical hazards.
Sample 1
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