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HACCP

Welcome to Westchester Food Safety and welcome to our HACCP page. Westchester Food Safety is based in Westchester County New York but serves the tri-state area. New York,  NYC, Connecticut, and New Jersey.

We offer affordable and fast solutions for those seeking a professional HACCP plan often required by the local and state regulatory groups (The Health Department), The FDA, The USDA and food distributors. 

HACCP stands for Hazard Analysis Critical Control Point. HACCP is a management system in which food safety is addressed through analysis and then controls are put in place to aid food production from the risks of biological, chemical, and physical contamination. Management must always be committed to HACCP, by following the details.

The HACCP Principals:

  • Principle 1: Conduct a hazard analysis.

  • Principle 2: Determine the critical control points (CCPs).

  • Principle 3: Establish critical limits.

  • Principle 4: Establish monitoring procedures.

  • Principle 5: Establish corrective actions.

  • Principle 6: Establish verification procedures.

  • Principle 7: Establish record-keeping and documentation procedures.

Westchester Food Safety is committed to helping food establishments/food processors build and implement an effective HACCP plan. Each restaurant or food establishment, food processing plant is different, so your needs will be evaluated and an effective HACCP plan will be created.

HACCP is an advanced system that will require a Prerequisite Program or Standard Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOPs) Training and record maintenance of your new system will be created based on your needs.

HACCP is required for processing MOST foods
Meat and poultry (USDA) (9 CFR part 417)
Juice (FDA) (21 CFR part 120)
Seafood (FDA) (21 CFR part 123)
Food Safety Modernization Act 2010 (FDA)
requires a Food Safety Plan for all other food
processing businesses at 21 U.S.C. 350g;
regulation is codified at 21 CFR part 117.

 

Call today for more information.