HACCP Solutions for Food & Beverage Process Manufacturers

Sage X3

The Sage X3 quality control (QC) functionality assists companies meet their HACCP – Hazard Analysis and Critical Control Points obligations. HACCP is mandated in various markets such as the USA where meat, fish and beverage manufacturers must comply with HACCP rules whilst other markets expect compliance with HACCP guidelines and obligations.

Sage X3 supports testing at every step in the manufacturing, storage and distribution phases for food and beverage product management whether each test is microbiological, physical or chemical hazards based.

Food and beverage producers looking to export to the USA need to be aware of the FSMA food safety modernisation act & the legislation update to the bioterrorism act 2002 which granted a preventative role to the FDA. Imported foods are controlled via a 3rd party audit system, and with genome sequencing, traceability of food poisoning causes is guaranteed. Exporters to the USA face an annual inspection to continue to be granted rights to supply food to the USA.

The Seven Principles of HACCP

Application of the Principles of HACCP


Principle 1 - Conduct a Hazard Analysis

The application of this principle involves listing the steps in the process and identifying where
significant hazards are likely to Occur. The HACCP team will focus on hazards that can be
prevented, eliminated or controlled by the HACCP plan. A justification for including or excluding
the hazard is reported and possible control measures are identified.


Principle 2 - Identify the Critical Control Points

A critical control point (CCP) is a point, step or procedure at which control can be applied and a
food safety hazard can be prevented, eliminated or reduced to acceptable levels. The HACCP team
will use a CCP decision tree to help identify the critical control points in the process. A critical
control point may control more than one food safety hazard or in some cases more than one CCP
is needed to control a single hazard. The number of CCP’s needed depends on the processing steps
and the control needed to assure food safety.


Principle 3 - Establish Critical Limits

A critical limit (CL) is the maximum and/or minimum value to which a biological, chemical, or
physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable
level the occurrence of a food safety hazard. The critical limit is usually a measure such as time,
temperature, water activity (Aw), pH, weight, or some other measure that is based on scientific
literature and/or regulatory standards.


Principle 4- Monitor CCP

The HACCP team will describe monitoring procedures for the measurement of the critical limit at
each critical control point. Monitoring procedures should describe how the measurement will be
taken, when the measurement is taken, who is responsible for the measurement and how
frequently the measurement is taken during production.


Principle 5 - Establish Corrective Action

Corrective actions are the procedures that are followed when a deviation in a critical limit occurs.
The HACCP team will identify the steps that will be taken to prevent potentially hazardous food
from entering the food chain and the steps that are needed to correct the process. This usually
includes identification of the problems and the steps taken to assure that the problem will not
occur again.


Principle 6 - Verification

Those activities, other than monitoring, that determine the validity of the HACCP plan and that the
system is operating according to the plan. The HACCP team may identify activities such as auditing
of CCP’s, record review, prior shipment review, instrument calibration and product testing as part
of the verification activities.


Principle 7 - Record-keeping

A key component of the HACCP plan is recording information that can be used to prove that the
food was produced safely. The records also need to include information about the HACCP plan.
Record should include information on the HACCP Team, product description, flow diagrams, the
hazard analysis, the CCP’s identified, Critical Limits, Monitoring System, Corrective Actions,
Recordkeeping Procedures, and Verification Procedures.

HACCP Does not Stand Alone

The application of HACCP does not stand alone in a food processing facility. The plan must be built on other food safety programs. Good Manufacturing Practices (GMP) that are practiced by the processing facility will support HACCP plan and will address food safety and food quality issues that are not critical for the reduction of food safety hazards. Sanitation Standard Operating Procedures (SSOP’s) are required in federally inspected meat and poultry operations and address procedures for clean facilities, equipment and personnel that are necessary for all products produced in a facility.

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