Don't Make the Mistake of Underestimating the Power of HACCP Plan Reassessment
In order for a meat company to grow and prosper they must provide their customers with a quality, consistent product at a fair price that is safe. The tool we use in the meat industry to assure the manufacture of safe products is HACCP (Hazard Analysis and Critical Control Points). It is almost 12 years since the first meat plants implemented HACCP.
Many processors produce products very differently than they did 10 years ago. A HACCP plan that was valid in 2000 might not be effective today. By regulation processors are required to reassess their HACCP plans once each calendar year. As a result, this is time of year when many processors reassess their plans. It is also frequently the busiest time of the year. Consequently, HACCP plan reassessment all too often fails to get the attention it deserves. Reassessment helps you confirm that your plan is functioning the way you intended. It provides you with confidence that you are producing safe products and documentation to support that you have done so. I am confident many companies that have gotten involved with recalls or worse wish they had taken HACCP plan reassessment more seriously.