Have you ever watched a team, any team, anywhere, that seemed to be working together effortlessly? People smiling, work getting done and they look like they’ve got it all figured out. Do you think it’s impossible to have that type of teamwork when it comes to food safety in your plant? There are high-performance teams out there and you can mimic their habits.

So you operate a chocolate chip cookie plant. You have all of your prerequisite programs in place (sanitization, packaging, new equipment checklist, etc.), a strong HACCP plan and your plant functions safely, smoothly, and efficiently. The good news: Your chocolate chip cookies are so popular that you decide to add a new line of cookies!

The challenge: You have to determine if you need to create a new HACCP plan when you introduce a new product? 

The short answer: Not necessarily.

It depends on whether the new product line is considered as a SIGNIFICANT CHANGE or NOT within your existing HACCP plan.

Information overload is a major issue when it comes to understanding HACCP.

That’s because most HACCP training programs attempt to cover everything under the sun, and that’s simply too much information for the average person to take in.

Trust vs. Understanding: HACCP doesn’t have to be that complicated.

Our approach to teaching HACCP is to ensure each person has a solid grasp of the information relevant to them and their role. Nothing more, nothing less.

Understanding HACCP. Who needs to know what?