HACCP Plan 2016-11-24T16:03:45-05:00

Hazard Analysis & Critical Control Points

The HACCP Plan was first developed by NASA in the early 1960’s as a means of providing safe food for space expeditions. HACCP is a system that helps ensure the safety of foods and is used to identify potential problems and implement corrections before they reach consumers.

A HACCP Plan is required for the following special processes:

  • Smoking
  • Use of Food Additives
  • Sprouted Seeds
  • Custom Processing of Animals
  • Charcuterie
  • Reduced Oxygen Packaging
  • Processing and Packaging Juice
  • Sushi/Raw Fish
  • Live Molluscan Shellfish Tanks
  • Sous-Vide and Cook/Chill Processes
  • Other Process TBD by Regulatory Authority
  • HACCP Plans are long, complicated, and can take many days to formulate. Most chefs/owners do not have the time required to formulate the HACCP Plan. Here at VII Principles, we are experts in developing, and implementing HACCP Plans. We ensure the process goes as smooth as possible by taking care of the following:

    • Formulate the HACCP Plan
    • Submit to local Health Department for approval
    • Pay regulatory agency fees (if required)
    • Liaise with local Health Department for implementation inspection
    • Provide HACCP Binder (Logs, Flow Chart, etc…)
    • Provide HACCP Kit (Thermometers, Test Strips, etc…)
    • Provide on-site staff training

    We currently have plans approved and working all across the country, i.e. New Jersey, New York (New York), Pennsylvania (Philadelphia), Illinois (Chicago), California (Los Angeles & San Francisco), Florida (Miami & Jacksonville), Washington DC, Maryland (Baltimore), Arizona, etc.

    Our President is a Certified HACCP Auditor with the American Society for Quality and has many years of experience with HACCP formulation and System Analysis, both in civilian and military environments. Our Food Safety Consultants are Registered Environmental Health Specialists (REHS) and are also trained in the HACCP processes.

    7 Principles of HACCP

    • Principle 1 – Analysis: Conduct a hazard analysis
    • Principle 2 – Evaluate: Determine the Critical Control Points (CCPs)
    • Principle 3 – Limits: Establish critical limits
    • Principle 4 – Monitor: Establish a system to monitor control of the CCP
    • Principle 5 – Action: Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control
    • Principle 6 – Procedure: Establish procedures for verification to confirm that the HACCP system is working effectively
    • Principle 7 – Documentation: Establish documentation concerning all procedures and records appropriate to these principles and their application