Is HACCP a voluntary process?

• In the US, HACCP is a voluntary process for almost all food businesses. A few finer guidelines on which operations are required to have HACCP a plan are provided based on the manufacturing process and raw foods of the company.
• In the UK, HACCP is a mandatory food safety management system for all types of food businesses.
• Regardless of being a voluntary system in some locations, the HACCP system is still highly preferred and recommended by many food inspectors in different locations

Although very important, the HACCP process is not part of mandatory food regulations for most food businesses in the food industry. Despite this fact, several operations under the HACCP system are considered critical and invaluable to maintaining food safety, which is an ultimate responsibility of a food establishment. An example is reaching the critical internal temperature requirements when cooking to control biological hazards.

Although it may not be a requirement for your business, following the HACCP process is always recommended by food agencies and health inspectors. Not only does it help to keep your customers safe, but it also builds your brand image as a company that cares and reduces the risk to public health.

Opening up a food facility always has risks and will always be there. Maintaining a system is key to controlling them and saving your food business from food safety lawsuits. There are several food safety programs and prerequisite programs available for this purpose. Every program starts with the basic food hygiene and manufacturing process. All the necessary basic principles for food safety are required to achieve a HACCP food safety management system. As such, having a HACCP system in your business means applying all the necessary steps for food safety.

You should contact your local food regulatory authority to check whether your food business must follow the HACCP process or have HACCP certification. Different industry types and locations affect the legal requirements food businesses must adhere to.

Is the HACCP process mandatory for specific industry types?

USA

For food processing companies based in the United States, the Food and Drug Administration (FDA) requires any food manufacturing plant of juice (FDA 21 CFR part 120) and seafood (FDA 21 CFR part 123) products to create a HACCP plan. Similarly, the United States Department of Agriculture Food Safety and Inspection Service (USDA FSIS) requires mandatory HACCP programs for any meat products and poultry food businesses. The FDA Food Safety Modernization Act requires a comprehensive Food Safety Plan with risk-based preventive controls (HARPC) unless exempted by the food safety regulation for all other food businesses not included in the previously mentioned ones.

A more detailed summary of which businesses require a HACCP plan in the US and other regulatory requirements is presented in the figure below.

Is HACCP a voluntary process for you? 

UK

In the 1990s, the HACCP food safety management system was only recommended by the government in the UK and Ireland. The food system later became mandatory for all food processing companies to implement a HACCP plan by January 1st, 2006, under food safety Regulation (EC) No 852/2004. Although some businesses, particularly the smaller retailers and caterers, only require a management system based on HACCP as long as good hygiene practices and some adaptations of HACCP steps are present.

Is HACCP a voluntary process when there is a health hazard?

Similar to the explanation above, a HACCP system is only a voluntary process in the United States, even if there is an obvious health hazard. The law in this country only suggests implementing a food safety system which is HACCP. Although, the recent passing into law of the Food Safety Modernization Act and its subsequent amendments have led the government to mandate the implementation of the HARPC system, which is also based on HACCP but with a few different principles.

On the other hand, the food laws of the UK require all food businesses to have a HACCP food safety plan in place for all food businesses. It is considered the standard food safety management system for any food establishment.

Is HACCP a codified system?

Despite being a voluntary program in the United States, implementing a HACCP food safety management plan is a codified system. It is important for food business owners what is HACCP a codified system to understand its implementation. Under the FDA, the HACCP principles are mentioned in the Title 9 Code of Federal Regulation Part 417 which is about food inspection tasks.

The code introduces HACCP as a management system that addresses food safety within the entire food chain by analyzing and controlling biological, chemical, and physical hazards from raw material production, handling, manufacturing, distribution of food, and consumption of food products.

In addition to the principles of HACCP, the code also includes specifications on how to make a flow of food diagram, prerequisite programs, lists of common hazards and related food products, important standard critical limits on processing steps, verification procedures, and directives in variance between HACCP plans.

Who is HACCP applicable to?

Generally, all food businesses will benefit from implementing a HACCP plan. As every food business has the responsibility for food safety, the HACCP food safety system ensures that all of your food business's processing operations are free from hazards to protect your consumers. A HACCP plan would work best for food businesses dealing with high-risk foods and those that incorporate allergens in their menu items.

In addition, a concrete HACCP plan shows the food processing industry as well as your consumers that your business takes food safety to the next level and does not take improper food production practices lightly.

The proactive nature of the HACCP system allows your food business to address food safety risks in your restaurant operations. It also promotes uniform standards for your production. Some of the establishments that can benefit from the voluntary HACCP program include:

• Food manufacturing plants
• Food and beverage services (e.g. restaurants and hotel food services)
• Retail food establishments
• Cafeterias and cafes

Whether your business is small or a manufacturing plant-sized company, you will always benefit from a comprehensive HACCP plan. Learn more about the quickest way how to make a HACCP plan. At FoodDocs, our HACCP plan builder can help you make your food safety system in just 1 hour. 

Is getting a certification for HACCP a voluntary process as well?

Certification in food safety is proof that your food business is recognized to be taking the matter very seriously. It shows that you have systems in place to protect the interest and health of your consumers. A HACCP certification is a written document granted to your food business by food agencies for your compliance with the HACCP standards.

If you are in the US, having a HACCP certification is an advantage over the other businesses without it. It also builds your brand to consumers as a business that values food safety. On the other hand, getting a HACCP certification in the UK is mandatory.

Your HACCP plan will be accordingly evaluated by food safety auditors and will provide you with the certification once you pass the audit. In combination with a HACCP certification, the laws in Northern Ireland and Wales mandate food businesses to secure a food hygiene certificate, and it is encouraged in England. 

What is the easiest way to get my HACCP Plan done?

The easiest way to get your HACCP Plan done is to use food safety software to create it. Making a HACCP plan yourself may take countless hours. It will take a lot of brainstorming, consultations, and revisions to finish.

In the current food industry scene, there are three ways how you can get a HACCP plan done. These ways include the following:

1. Compose traditional HACCP documents yourself according to governmental instructions, which usually takes many months and a lot of research. With this process, you need to learn everything yourself and put up the plan on your own.

2. Hire a food safety consultant, which usually takes 3-4 weeks and is very expensive. This route can provide you with solid guidance from a consultant and can speed up the process significantly but will definitely cost you more.

3. Use digital solutions like a HACCP Plan builder that have been developed to help you to save your time and resources. Creating a digital HACCP Plan yourself with the FoodDocs HACCP builder is, by far, the easiest way to get HACCP Plan done.