HACCP

HACCP (Hazard Analysis Critical Control Points) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, processing, distribution and consumption of the finished product.

The purpose of the hazard analysis is to develop a list of hazards which are of such significance that they are reasonably likely to cause injury or illness if not effectively controlled.

SmithConnen has an extraordinary amount of experience in writing an entire HACCP plan, updating existing plans, and when necessary (which is often), rewriting outdated or incomplete plans to bring companies into compliance. But we also know that HACCP is not a document….it is a commitment to safe food practices.

With the new FSMA (Food Safety Modernization Act, which becomes effective July 3, 2012) record keeping is moving center stage and will be the first thing inspectors will scrutinize to see if company's HACCP plan addresses the mandatory elements of the new FSMA Hazard List. They too want to see more than just a document.

 

HACCP PRINCIPLES

HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles:

Principle 1: Conduct a hazard analysis.
Principle 2: Determine the critical control points (CCPs).
Principle 3: Establish critical limits.
Principle 4: Establish monitoring procedures.
Principle 5: Establish corrective actions.
Principle 6: Establish verification procedures.
Principle 7: Establish record-keeping and documentation procedures.

When we meet with you, we will show you what a professional, compliant HACCP Plan should look like, and discuss further what we mean when we say the HACCP program is "NOT JUST A DOCUMENT"!

IIPP

In California every employer has a legal obligation to provide and maintain a safe and healthful workplace for employees, according to the California Occupational Safety and Health Act of 1973. As of 1991, a written, effective Injury and Illness Prevention (IIP), Program is required for every California employer.

 

What is an Injury & Illness Prevention Program?

Your Injury and Illness Prevention Program must be a written plan that includes procedures and is put into practice. The following elements are required:

• Management commitment/assignment of responsibilities;
• Safety communications system with employees;
• System for assuring employee compliance with safe work practices;
• Scheduled inspections/evaluation system;
• Accident investigation;
• Procedures for correcting unsafe/ unhealthy conditions;
• Safety and health training and instruction;
• Recordkeeping and documentation.

As part of SmithConnen's safety programs review, we will help develop or update your IIPP and make sure all the mandatory components are included in your program including record keeping and formal "action" documents when an accident takes place.

 

What Our Customers Are Saying

 

Vito Girardi, President - Gioia Cheese Company, Inc 

"I want to thank the people at SmithConnen for their assistance in strengthening Gioia's food safety program. They reviewed our previous HACCP plan and after finding serious omissions and inaccuracies, presented management with a new, comprehensive, up to date and easy to understand HACCP plan that helps ensure Gioia Cheese Company's compliance with local, state, and federal food safety regulations." 

"I welcome them as part of our team and look forward to an ongoing relationship as our company continues to grow, providing our customers with the highest quality products available." 

Ray Broguiere, President - Broguiere's Farm Fresh Dairy 

"We want you to know how pleased we are with the service you provided us. The upgrading of our HACCP program has been outstanding. We also appreciate you taking care of our Egg Nog formulation for us.  Your company's knowledge and expertise in both the food and commercial insurance industry has been valuable to us."

"We are pleased to maintain a working relationship with you. It has been a great benefit to our company." 

 

 

Maria de Lourdes "Lulu" Sobrino, Founder & CEO, Lulu's Dessert Corporation

"I want to thank SmithConnen for their invaluable assistance in helping our company improve its food safety program, production efficiency, and logistics planning. This unique multifaceted company, with its exceptional experience in food quality assurance, risk management and business insurance, has proven to be an important resource for Lulu's Dessert." 

"Frank Smith and Rene Connen worked closely with us in looking at options for future production and growth plans that utilize our resources more effectively and identifies new ways to grow our brand; all while helping us maintain our high food quality and safety standards. Beyond the role of advisors or coaches, they've become a part of our team, working tirelessly to ensure our success." 

"I highly recommend SmithConnen as a valued resource and partner. Their comprehensive approach to identifying and solving real or potential problems, plus their ability to educate and train our staff, has significantly improved Lulu's ability to raise the bar in virtually every aspect of its operations."