Meat+Poultry - August 2020 - 71

submitted, then those participants are
eligible to receive the Alliance seal
on their training certificate showing
they have participated in an Alliance
accredited course.
Companies can cutomize their
programs. If I owned a meat and
poultry company or any other food
company and I wanted to develop my
own training for my own employees,
I could design it around those
principles and teach my employees
company specific material. If I was a
consulting company and I wanted to
teach classes to whoever wanted to
come, I could cover those and broad
general concepts and then I may
customize them based on participants
in the class. It's a very flexible system
and has been used in all foods and
commodities across all different
sectors of the industry from processing
establishments to retail and restaurant.

M+P: How much has HACCP changed
through the years? How has it evolved
into the program it is today?
Gehring: Although HACCP is no longer
considered "new," it is definitely a
dynamic system. On one hand, we have
new companies and/or new employees
who are just starting with learning
the basic principles and how to apply
them. Then, we have companies and
individuals who used HACCP before
it was mandated. Regardless of
which one of these sides individuals
or companies fall in, everyone is
continuing to learn how to best develop
and implement scientifically sound
HACCP plans.
In general, I think the two principles
that we continue to struggle with
the most are Principle #1 - conduct
a hazard analysis, and Principle #7 -
record keeping, which includes support
for decisions.

M+ P: How can the principles of
HACCP, or the thought process of
HACCP, be applied to extraordinary
situations or challenges that may arise
in a processing plant? For instance, the
current challenges of coronavirus.
Gehring: While HACCP was developed
to focus on identifying and controlling
food safety hazards, the concept could
be applied to other areas. So, from a
coronavirus standpoint, plants may
not have consciously thought about
applying the 7 Principles of HACCP
when they designed and implemented
changes, but many of them likely used
a similar thought process. They identify
areas of potential risk, established
procedures to mitigate the risks,
monitored their procedures, and took
actions when issues arose - all basic
steps of an effective process control
system, which is exactly what HACCP
was designed to be for food safety.


http://dhenryandsons.com

Meat+Poultry - August 2020

Table of Contents for the Digital Edition of Meat+Poultry - August 2020

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