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Fresh produce compliance guide
HACCP GLOBALGAP compliance for fruit packers
HACCP compliance for fruit packers
Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection.
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.
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.
HACCP (Hazard Analysis and Critical Control Point) is a system that helps food business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat.
Food safety management packs for different sectors of the food industry to help food business operators manage their food safety management procedures. As part of routine inspections, the enforcement officer will check that the business has an appropriate HACCP-based food safety management system in place. Safer food, better business. Safer food, better business (SFBB) helps small businesses with food safety management procedures and food hygiene regulations.
For fruit & vegetable packers and food processors with examples of basic checklists to perform internal inspections of their food processing facilities. The ultimate goal of food inspections is to ensure the safety of all food products reaching commerce. To achieve this goal, a series of inspections are required before a HACCP inspection is performed. These pre-HACCP inspections may include the current Good Manufacturing Practices (GMPs), Good Agricultural Practices (GAPs) and Sanitation Standard Operating Procedures (SSOPs). Food processors may be able to obtain other inspection list examples by contacting their food inspectors. By doing this, they can better prepare facilities for formal inspection to comply with local, state and federal food laws and regulations.
The Food Safety inspection determines the hygiene conditions of the food establishment inspected. Traditional inspections focus on the general aspects related to visually inspected cleanliness and sanitation of equipment and facilities and the food handling habits of workers. This inspection is an important part of GMPs and the new federal requirements compliance. However, a more thorough and effective inspection for the meat and poultry industries (USDA) and the seafood industry (FDA) is necessary to ensure compliance with HACCP-based programs and SSOPs.
HACCP-based inspections or audits verify that a particular facility has included correct implementation of GAPs, GMPs, SSOPs and a HACCP program as necessary. This results in having a system that ensures the production of safe and wholesome food products.
GLOBALG.A.P. has now published a new guide for compliance with the Food Safety Modernization Act (FSMA).
The GLOBALG.A.P. User’s Guide and Self Assessment for FSMA Produce Safety Rule Compliance supports Integrated Farm Assurance (IFA) users in efficiently meeting Produce Safety Rule (Produce Rule) requirements. IFA is the most widely utilized good agricultural practice scheme for fresh produce in the world.
The GLOBALG.A.P. USA Crops National Technical Working Group prepared the Produce Rule implementation. It conducted a detailed comparative analysis of GLOBALG.A.P. IFA V5.0-2 against the Produce Rule. The results showed GLOBALG.A.P. IFA certified producers meet the majority of Produce Rule requirements.
Where differences in approach and requirements were identified, GLOBALG.A.P. developed an explanation in the form of this Guide. It includes a Self Assessment highlighting specific differences between GLOBALG.A.P. IFA coverage and the Produce Rule. The Self Assessment allows the IFA user to make the necessary adjustments to comply with the Produce Rule. The Guide provides an extra table that details exactly how IFA requirements address those in the Produce Rule.
The Self Assessment is not audited as part of the GLOBALG.A.P. IFA certification process at this time by GLOBALG.A.P.’s independently accredited and licensed certification bodies. Producers can receive help with the Guide and Self Assessment from GLOBALG.A.P.’s USA-based and international technical support staff.
Dr. Kristian Moeller, CEO of GLOBALG.A.P., expressed his gratitude to the many individuals who contributed to this Guide’s development: “At GLOBALG.A.P., we are committed to an inclusive process for developing our standards and guidelines. We wish to thank the technical staff, National Technical Working Group members, producers, retailers and other stakeholders who contributed to the development of this Guide over the past year. Your contributions of time and knowledge ensure that GLOBALG.A.P. reflects your needs, making IFA your standard.”
"GLOBALG.A.P. has created a practical management tool for GLOBALG.A.P. IFA users all over the world to help ensure FSMA Produce Rule compliance with the publication of this guidance document,” said Walter Ram, VP of Food Safety at the Giumarra Companies and Chairman of the GLOBALG.A.P. USA Crops National Technical Working Group. Mr. Ram added: “As a supplier of fresh produce from the USA and many other countries, we want to maximize the efficiency of our food safety and regulatory controls and this tool helps our growers to use GLOBALG.A.P. IFA to ensure Produce Rule compliance. It addresses the unique requirements in the Produce Rule without compromising IFA’s global identity and recognition.”
AU: Allan Dall announced HACCP awards winner
Barden Produce is proud to announce that Allan Dall (our NSW GM) won the Outstanding Individual Award at the 20th Australian HACCP Conference. Allan has been with us since 2000 acting in various roles and has made significant contributions to the agribusiness industry.
As a winner of the 2013 HACCP Food Safety Awards, Allan said: “The Barden Produce team and I are really passionate about delivering fresh food within 24 hours of harvest. We’re proud that we’re consistently at the top of our game with the latest systems and operations that not only meet, but exceed, industry and global standards. It’s great to be recognised by Advancing Food Safety, SAI Global for the work that we love to do".
Barden Produce actively encourages our team to further develop their skills and engage with industry to drive performance across the agribusiness sector. Awards such as these recognise the valuable contribution that Barden and their team offers the fresh produce sector.
For more information:
Allan Dall, NSW General Manager
Tel: (02) 9397 5888
Email: [email protected]