The Hazard Analysis and Critical Control Point (HACCP) process allows producers to converse with wholesale food processing customers using the same food safety blueprint and language. HACCP works at the producer level as it does for customers receiving on-farm products. It requires producers to conduct a hazard analysis to determine what significant hazards can occur at each step of production at the farm level. This must be done to plan for and execute a program that will prevent or control the occurrence of each hazard.
The framework of a HACCP-based food safety program is possible at the producer level. Although it will require modifications, its implementation can enhance a farm-to-table approach to food safety and increase the confidence of customers purchasing producers' products. This system can also make the management of herd health and other concerns much more user-friendly.
Producers are expected to know the role they play in combating food-borne illnesses. Using a sound science-based program will enhance the total food safety approach and give increased credibility to on-farm management programs.
The basic principles of HACCP are:
1. Conduct hazard analysis
2. Establish critical control points
3. Establish critical limits
4. Establish monitoring procedures
5. Establish corrective actions
6. Establish verification procedures
7. Establish record-keeping and documentation procedures