Start With GHPs Before You Declare a CCP
Distinguish prerequisite hygiene controls from HACCP controls before escalating an issue to a critical control point.
The move: fix the control layer before adding controls. A food safety system has layers. GHPs create the conditions for safe work: cleanable equipment, trained people, pest exclusion, maintenance, personal hygiene, sanitation, and controlled storage. HACCP then focuses attention on significant hazards that remain in the product-process flow and require defined critical limits. That order prevents two common failures. The first is over-labeling: every visible problem becomes a CCP, so operators face a long plan that is hard to run and easy to ignore. The second is under-fixing: the team monitors a symptom while the underlying condition keeps creating risk.…
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