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The Food Safety Blog

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Blog Feature

Food Safety  |  Food Safety Program  |  HACCP

The Difference Between HACCP and a Food Safety Plan

Food safety as a discipline is highly complex, and it can become especially complicated for manufacturers as they struggle to address evolving regulations and shifting industry realities. In the midst of this confusion and the wake of FSMA rollout, many food safety-related terms are tossed around. Unfortunately, not all of them are clearly understood or correctly represented by the people using them. Today we’re going to dissect two of these particular concepts – HACCP and a Food Safety Plan – and explain exactly what makes them different.   

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Blog Feature

Food Safety  |  Food Safety Program  |  HACCP

What is an HACCP-Based Food Safety Program?

When you think about the food safety requirements that manufacturers must meet to stay compliant with government regulations, your thoughts may go directly to the Food Safety Modernization Act (FSMA) and the newest FDA rollouts of prevention-based mandates. You’d certainly be focusing your attention on the right concerns. But if you apply a broader perspective in the arena of FDA, USDA and CFIA regulations, you’ll find that most of the food safety requirements your organization is obligated to fulfill are grounded in the time-tested principles of HACCP. Ultimately, having a food safety program that’s based on the HACCP approach is fundamental to reducing risk, improving food quality and protecting profitability.  

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How to Find & Prevent Contamination in Food Processing Plants

Do you know how to find and prevent contamination in your plants?

Use this checklist to help avoid Tens of Millions in damage costs, severe brand equity loss, and unexpected food audits.