Map the process and identify exposure points
Document receiving, preparation, fermentation, holding, packaging, storage, and distribution. Identify where hazards may enter, survive, or be introduced after processing.
Evaluate biological hazards in raw materials
Assess ingredients for relevant pathogens, parasites, and viruses. Determine whether incoming material controls or supplier verification are needed.
Understand the limits of pH and fermentation
Assess whether acidity controls growth, survival, or both for the hazards identified. Do not assume a target pH eliminates all pathogens.
Establish scientific process validation
Determine whether the process has sufficient scientific support and whether expert evaluation or challenge testing is necessary for the specific product and conditions.
Set appropriate monitoring and verification
Define when and how pH and other process parameters are measured, how representative samples are obtained, and how instruments are calibrated.
Determine the right control classification
Use the hazard analysis to determine whether a control is a CCP, preventive control, prerequisite program, or another control measure under the applicable framework. Not every pH check is automatically a CCP.
Strengthen sanitation and post-process controls
Evaluate sanitation procedures, personnel hygiene, equipment, packaging operations, and environmental contamination risks.
Document deviations and corrective actions
Establish procedures for out-of-limit results, product holds, investigation, disposition, root cause, and verification of corrective action.
Your first choice for HACCP development, hazard analysis, and food safety solutions.
Consultare Inc. Group is positioning itself as the world’s No. 1 choice for food safety, regulatory compliance, certification consulting, and quality management solutions. Our ambition is to set the global standard through practical expertise, integrated services, and technology-driven compliance support.
How Consultare Inc. Group Can Help
Consultare can support HACCP gap assessments, hazard analysis and HACCP plan development or review, process flow assessment, fermentation control documentation, validation planning, sanitation programs, supplier controls, monitoring procedures, and corrective action. For covered facilities subject to Part 117, the preventive controls framework should also be assessed as applicable.
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Need Help Managing Your HACCP Responsibilities?
Whether you are developing or reviewing a HACCP plan, evaluating fermentation hazards, reviewing pH controls, or establishing process validation, request a free consultation through HACCPServices.com. Discuss your products, process flow, hazard analysis, and control measures. You can also create a free SystemsBuilder account to organize your compliance documentation and processes.
Start Building Your Compliance System
If you prefer to organize and manage your compliance activities yourself, you can also create a free SystemsBuilder account and begin building a structured system for your compliance documentation and processes.