HACCP is an ingenious, science-based system that has dramatically improved food safety in the U.S. It should be regarded not as a tool, but rather as a “tool belt.” As new methods for combatting pathogens are developed and regulatory changes are made, the tool belt must remain adaptable enough to allow for new tools as well as the replacement of old ones.
Each year, FSIS introduces new regulations and revises old ones. Because every company is different, these regulations mean different things to each company. What works for one facility may not work for another. As such, companies need to ensure that they tailoring their tools to most effectively address the hazards unique to their facility.