Haccp Sucks Customer Reviews and Feedback
Hazard analysis and critical control points, or HACCP hæsʌp, is a systematic preventive approach to food safety from biological, chemical, physical hazards and more recently radiological hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration FDA and the United States Department of Agriculture USDA require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. All other food companies in the United States that are required to register with the FDA under the Public Health Security and Bioterrorism Preparedness and Response Act of 2002, as well as firms outside the US that export food to the US, are transitioning to mandatory hazard analysis and risk-based preventive controls HARPC plans.
In August 2013 Kelly L. Edmunds, Paul R. Hunter, Roger Pocos, Diana J. Bell shared their analysis on the HACCP in a review for The Journalpone website: “The HACCP framework enables the identification of risks within a system and the design of control methods. It does not contain the scope for monitoring or ensuring compliance of the control points identified; such control should be applied via other means. Given that EIDs are appearing with increasing frequency, often in countries where they place additional strain on already over-burdened public health and healthcare systems, being able to rapidly identify and design strategies for control has valuable application in responding to emerging health threats such as the Middle East Respiratory Syndrome (MERS) virus which first appeared in Saudi Arabia in late 2012 or the rapidly spreading outbreak of a novel avian influenza A H7H9 in China since March 2013. Conducting detailed, timely, and comprehensive field investigations into HPAI H5N1 outbreaks is hampered by the majority of cases occurring in developing countries. Advantages to such a framework are that it requires minimal resources and can be implemented by local health officials and international expertise, if required, can be provided remotely. It also complements recently developed diagnostic statistical models for known pathogens. Subsequent detailed and time-consuming experimental analyses can then be conducted if required. Whereas in-depth epidemiological studies can take weeks or months to produce results and recommendations the HACCP framework may provide a means of producing a response within days of an outbreak occurring”
Former Employee - Laboratory Supervisor says"I worked at HACCP Assurance Services full-time for more than a year Cons: No benefits, poor management, schedule can change same day from a text message, constant change, no stability, miserable employees"
Former Employee - Laboratory Assistant says"I worked at HACCP Assurance Services full-time Cons: The owner refuses to pay employees what they are worth. He's cheap and everyone there knows it. There is a lot of corner cutting and a habit of not replacing important tools/equipment after they break expecting employees to work around it. There are no benefits for employees even if you're full-time. Additionally, if you're a woman, expect to be assigned cleaning tasks while the men who made the mess are nowhere to be found. While the managers are wonderful on their own, there is an issue with communication and unified command (Ex: one manager says to do one thing one way, another manager says to do it another way, each expecting you to follow their directions to the letter). It's an incredibly frustrating environment to work in. Additionally, the managers do play favorites on occasion and have a bad habit of not holding people accountable, resulting in other techs having to pick up the slack."
Vanprob Solutions says"RT @marywilcoxT: Level 3 HACCP for Managers ,Chefs and anyone in Food Production #foodsafety #HACCP #chefs # foodies https://t.co/DtGAxOkI…"
Brookpark Business Centre says"RT @marywilcoxT: Level 3 HACCP for Managers ,Chefs and anyone in Food Production #foodsafety #HACCP #chefs # foodies https://t.co/DtGAxOkI…"
SafetyChain Software says"Our friends at Claxton Poultry share their story on going paperless and how they implemented software during the la… https://t.co/XfOvLhy9Ia"
Work Rockford IL says"#ROCKFORD JOBS Beloit WI USA - Quality Assurance Manager - HACCP HARPC Allergen Control Program GMPs and other QA p… https://t.co/xJUFnY2m2S"
In The News
Food Safety News reports"Listeria and FSVP violations prompt FDA warning letters"
Food Safety Magazine reports"FSMA Training: HACCP Isn't Enough"
Meat & Poultry reports"Critical control | 2020-08-11 | MEAT+POULTRY"
Cannabis Industry Journal reports"Hazard Analysis and Critical Control Points (HACCP) for the Cannabis Industry: Part 3"