HACCP? HARPC? Why the Alphabet Soup & What Does it Mean for Me?
Are you wondering what a HACCP or HARPC plan is and whether you need one? You probably aren’t alone. Recent changes in the regulations governing food products have many food manufacturers asking those very questions.
First things first, what is a HACCP plan? HACCP stands for Hazard Analysis Critical Control Point. FDA and USDA have long required producers of juice, seafood, meat, and poultry, as well as manufacturers of low-acid, hermetically sealed foods, to have a HACCP plan. Recently, a proposed rule was pending that would also subject egg products to similar regulations. Other types of food, however, didn’t need a HACCP plan. But then along came the Food Modernization Act’s Preventive Controls Rule (21 CFR 117) and the advent of the HARPC plan.
Read Jennifer's full article in Quality Assurance & Food Safety magazine.
