Many other food producers pursue certification because customers love to see it. It’s a blaring neon sign of high food standards to consumers and distributors alike.
An HACCP certification can feel like one of those insurmountable things you know you need, but you may not know where to start. The complicated thing is that food safety is not something you want to decipher moments before an audit. By then, your team is hectic, the documentation is dispersed, and the plan you have on paper might not harmonize what actually happens on the production floor.
HMS makes it our job to assist food manufacturing clients with developing HACCP plans that are constructed around real operations. The goal is uncomplicated enough. Identify the hazards, control the steps, prepare your team. This gives your facility a better chance at a triumphant audit.
Small-batch producers don’t operate the same way as large, commercial manufacturing facilities. Companies that make human food work differently than businesses processing animal food. Likewise, those adding to what they already have will need a different approach than a fresh business just now entering the markets.
What we’re trying to say is that HACCP plans can’t be snitched from someone else’s binder. The plan has to correspond with what things you already have: processes, ingredients, team members, equipment, and safety requirements.
An abundance of companies fail because they don’t know what they’re missing. Their plans are fragmentary, their records are contradictory. No one expects you to meet food safety compliance if that’s what your setup looks like. At HMS, our HACCP consultants are food safety professionals. We are bound by experience and study to the standards that make your business the best possible version of itself.
Recipes, process flows, ingredients, supply chain information, production records, sanitation practices, quality control checks, and present food safety audits all tell part of the story. With that in our awareness, we can close gaps and meet standards that will allow you to turn out safe, quality food.
HACCP is constructed around the mindset of hazard analysis and critical control points. Pinpointing phyiscal, biological, and chemical hazards is the only way to determine where control points need to be.
In order to meet the necessary requirements to achieve your food safety certification, you need an HACCP plan that isn’t getting dusty in a folder somewhere. Our food safety consultants at HMS will show your staff just what they’re looking for, and this allows you to meet those expectations with consistency. You don’t have to make guesses when you have procedures to follow.
Quality control is about putting good manufacturing practices in place. They need to be a part of the fabric of your facility. You ought to be able to bull out records at the flip of a switch so that, if something goes wrong, you know just how to fix it. This doesn’t always happen overnight, but we’re happy to help take your food business to the next level as soon as you’re ready.
We look at HACCP from the standpoint of a working facility. At HMS, we’re not intrigued by lovely plans that don’t work, we just want to see you succeed.
Our proficient HACCP consultants grasp food production, regulatory compliance, equipment, sanitation, inventory management, and the pressures your operations teams face regularly. We use standardized templates where they help, and adapt everything else to your facility.
We use standardized templates where they help, and adapt everything else to your facility.
Those facilities that are expanding product lines, preparing for another intimidating audit, entering a new market, or seeking a formal HACCP certification are all good candidates for an HACCP consultation. Food science is a very specific field of study that requires a certain finesse, so if you’re planning on expanding or starting anew, getting a consultant in-house is the smart move.
Some principles of the HACCP are legally required for some foods, such as meat and seafood. It’s obvious to get certified if you’re processing those products.
Many other food producers pursue certification because customers love to see it. It’s a blaring neon sign of high food standards to consumers and distributors alike.
The first step to getting an HACCP certification is to have a food safety expert pay you a visit. In the food industry, there are many things to consider, such as product lists, documentation processes, and which certifications you will need.
From there, HMS can help develop the plan, train your team, prepare your records, and support implementation so your food safety system is not just something you show an auditor. Give us a call today!
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