Coconut Shake Company Assigment

Chapter 2

Preparation and Planning to Achieve Effective Food Safety Management

When the decision is taken to use HACCP within a company, there is often the inclination to charge ahead and start doing something without taking the time to consider the best approach for your company. It is important to have sufficient knowledge before getting started, i.e., to understand both the theory of HACCP and the practicalities of implementation. Therefore, if you are new to HACCP, you will want to read the remaining chapters of this book to gain an understanding of the entire process before planning your approach and preparing to get started. This chapter outlines the key stages in the HACCP process and considers both how to establish the current food safety status of the operation and plan the HACCP project. The first thing you need to consider is where you are now and where you’d like to get to in terms of food safety management. In this chapter we will look at how to prepare and plan the application and implementation of the HACCP principles recognizing that for most companies this will be a revision or enhancement to an existing program. We’ll include guidance on how to prepare, how to plan the project, how to evaluate and build effective support systems, and how to identify and train the people required in establishing and managing an effective system. The way to implement the HACCP principles may at first seem obvious, particularly after an initial training course; but you should take time to consider the various alternatives in terms of the structure of the HACCP system and what your overall food safety program will look like. A degree of forethought at this stage will be beneficial later on, not least because it will give other people within the organization the chance to visualize what you are about to do and allow them to make relevant and valuable contributions to the program. This is more likely to result in the implementation of a successful system, which gains...