Important Information about Food Safety Plan that You Should Know

In the food and beverage industry, there are a lot of terms that have definitions which have been misinterpreted for a long time. Although the terms are used differently, you need to understand that the terms HACCP plan and food safety plan are used for referring different things. Even though the two terms are somewhat similar, they also have a difference that is very essential for one to know. That is because when you understand them, that can help your firm to have all the right and required protocols at the proper place so that they can get the best possible safety level. In this article, you will get a comparison between these two plans. 

The Hazard Analysis and Critical Control Points (HACCP) happens to be a management system which is preventive and it is usually used to pin point and assess the different risks that may be associated with particular types of foods or processes of production. This system is also used when controlling the hazards that have been identified which have a possibility of occurring. You should also know that the HACCP systems are usually approved by the FDA for both the juice and seafood industries. The food safety plans usually follow a preventive controls approach which is used for controlling different hazards and also follow the principles of HACCP. All companies that are included in the Food Safety Modernization Act (FSMA) need to have a written FSP so that they can meet the needs of the Human Food Rule. Click here for more information.

One of the differences is that when it comes to the HACCP plans, chemical, physical and biological hazards should be identified. On the other hand, for FPSs, the things that need to be put into consideration are economically motivated adulteration and hazards that are termed as radiological. When it comes to the preventive controls, the HACCP plans are known to know about the CCPs for different processes while the FSPs cater for both CCPs processes and also some points which are different from CCPs. In the HACCP plans, you should know that records need to be maintained but when it comes to FSPs, there is need to keep all the records for all the preventive controls. The other thing that you should know is that there is no need for monitoring HACCP plans which is not the case with FSPs. In specific, monitoring needs to be done after identification of any kind of hazard that requires a preventive control. See more on this website: https://www.huffpost.com/entry/the-food-safety-movement_b_5515885.