>Can someone explain the requirements and implications of HACCP in 100
>words or less?
Analyse your entire operation from beginning to end to determine which
elements present the possibility of contamination with human pathogens.
Having determined the elements of risk, analyse each element in detail
to determine at what points it is possible to control contamination,
should it have occurred.
For each of those critical control points establish procedures for
contamination control. Critical procedures must be precisely defined
Implement systems of *documented* monitoring at each CCP to ensure that
requisite conditions have been met.
Develop mandatory procedures for situations in which CCP requisite
conditions have not been met, including precise criteria for
determining at what point the threat has been removed and normal
procedures and monitoring can be resumed.
BTW, it's 117 words, so please forgive the extra verbiage, but broadly
put, that should about get it. Some practitioners choose to include
contamination by toxins, grease, insect parts, and so on, though
strictly speaking HACCP is primarily orientated towards microbial
On a small vegetable farm it will profoundly affect (amongst other
things): manure handling, manure/compost applications, supervision of
anyone touching the vegetables, how vegetables are picked, cooled and
stored, sanitation on the packing line, and supervision of packing line
workers. If you think organic certification is a pain in the bottom,
just wait until you have to have a system capable of ensuring that all
who touch the vegetables have washed their hands after the toilet.
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