Food grade certification is relevant in the food packaging industry because it ensures that the cleaning products used to clean and sanitize food packaging equipment and surfaces are safe for use around food. Food grade cleaning products are formulated to be safe for use in an environment where food is being prepared, processed, or stored, and they typically do not leave any harmful residue that could contaminate food products.
HACCP (Hazard Analysis and Critical Control Points) certification is a food safety management system that is used to identify and prevent potential hazards in the production, processing, and handling of food products. The use of HACCP certified cleaning products in the food packaging industry can help to prevent contamination of food products and ensure that they are safe for consumption.
Packaged foods that will gain from the use of HACCP certified cleaners include:
- Meat and poultry products
- Seafood products
- Dairy products
- Bakery products
- Confectionery products
- Fruits and vegetables
- Beverages
- Processed foods
It is important to note that the use of HACCP certified cleaning products is not a substitute for other food safety measures, but it is a valuable tool for reducing the risk of food contamination and ensuring that food products are safe for consumption. In addition, it is important for food packaging companies to have a comprehensive food safety program in place, including regular monitoring and testing of cleaning products and equipment to ensure that they are free from harmful contaminants
The implementation of HACCP program involves several steps, including:
- Conducting a hazard analysis: This step involves identifying potential hazards in the food production process, such as physical, chemical, and biological hazards. The hazards are then evaluated to determine their likelihood and potential severity.
- Identifying critical control points (CCPs): CCPs are points in the food production process where hazards can be effectively controlled or prevented. Examples of CCPs include cooking, cooling, and packaging.
- Establishing critical limits: Critical limits are established for each CCP to ensure that hazards are effectively controlled. For example, the critical limit for cooking temperature may be set at a minimum of 71°C (160°F) to ensure that harmful bacteria are killed.
- Implementing monitoring procedures: Monitoring procedures are established for each CCP to ensure that critical limits are being met. This may involve taking temperature readings, measuring pH levels, or conducting visual inspections.
- Implementing corrective actions: Corrective actions are established for each CCP to ensure that any deviations from critical limits are quickly identified and corrected. This may involve adjusting equipment or processes, or discarding products that do not meet critical limits.
- Verifying the HACCP program: The HACCP program is verified to ensure that it is effective in controlling hazards. This may involve conducting regular inspections, reviewing records, or conducting product testing.
To ensure 3rd party validation is the best for the food industry, it’s important to have regular, independent audits and inspections by certified bodies such as NSF, AIB, SGS, or BRC. These audits and inspections should be conducted at regular intervals, and they should include a review of the HACCP program, as well as an evaluation of the facility and equipment to ensure that they meet relevant food safety standards.
Another important aspect for 3rd party validation is that the HACCP program should be designed to meet the requirements of relevant food safety regulations and standards, such as those established by the FDA or the USDA. This can be achieved by working with a food safety consultant or by hiring a food safety professional with relevant experience and knowledge.
In addition, it’s important to have a well-trained staff that understands the HACCP program, and that are able to implement and maintain it. This includes employees who are responsible for monitoring CCPs, conducting inspections, and implementing corrective actions. It’s also important to have procedures in place for documenting and recording the monitoring, corrective actions and verification activities.
Finally, it’s important to have a comprehensive plan for ongoing maintenance and improvement of the HACCP program, which includes regular reviews and updates to the program to ensure that it remains effective in controlling hazards. This can be achieved by conducting regular internal audits, or by working with a food safety consultant or professional to review the program and make recommendations for improvement.
In conclusion, the implementation of the HACCP program requires a well-structured approach, including hazard analysis, identification of critical control points, establishment of critical limits, implementation of monitoring and corrective actions, and regular verification and validation. To ensure the best 3rd party validation, it’s important to have regular audits and inspections by certified bodies, and have a well-trained staff, proper documentation and record keeping, and a comprehensive plan for ongoing maintenance and improvement.
