Haccp

Sanitation/health prerequisites programs in food are the basis of the HACCP program and are well implemented in Frigolab San Mateo. The implementation of these prerequisitesprograms allows the HACCP program to focus in the few CCP (Critical Control Points), necessary for the innocuousness of food. If these basic programs are not in place or properlycontrolled, or the HACCP program would not reach its goal in accordance to its original design, it will be necessary to add additional CCPs. Effective prerequisites programsfor safety of food assure that the HACCP program does not contain unnecessary CCPs and that its integrity is stable.

Under a regulated HACCP, where a company has arelationship with the federal entities, a deviation of the standards established for any critical control point may be interpreted as a risk for consumer’s health, if the product isdispatched. Thus, all power is conferred to it, when focusing in very few critical points that have as goal to prevent or eliminate biological, chemical, or physical risks.Prerequisites programs that allow this are derived from the Current GMP (Good Manufacturing Practices), and the SSOPs (Sanitation Standardized Operational Procedures). Frigolab hasinterpreted such regulatory measures under 4 prerequisites programs, plus the incorporation of a Market Product Tracking and Removal Program, a Clients/Consumers ComplaintsProgram, and an Allergenic Material Control Program as additional prerequisites programs required. All of these programs require some documentation as support of the HACCPprogram. These are also subjected to inspections by the federal regulatory entities, with the purpose of assuring that some programs for safety in food are being executed effectively.