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September 25, 2025 by PJFSC Leave a Comment

HACCP Without Blind Spots

HACCP Without Blind Spots

By: M.R. Trace

Hazard Analysis and Critical Control Points (HACCP) is the backbone of food safety systems. It’s clause-backed, globally recognized, and mandatory in regulated environments. But here’s the uncomfortable truth:

Many HACCP plans look complete—until you audit them.

WHAT I SEE AS AN AUDITOR

I’ve reviewed hundreds of HACCP plans. Some are robust. Most are performative. Here are recurring gaps that compromise safety, traceability, and credibility:

  • No mention of rework – Product re-entering the process isn’t addressed. Risk is recycled, not mitigated.
  • Waste streams ignored – Disposal logic is missing. What leaves the system isn’t tracked.
  • Customer returns excluded – Returned product is outside the hazard lens. That’s a blind spot.
  • Flow chart not verified by HACCP Coordinator – No signature, no ownership. Just a diagram.
  • Flow chart doesn’t match hazard analysis – Steps are skipped, merged, or mislabeled. The map doesn’t match the terrain.
  • High-risk steps identified but not mitigated – Hazards are acknowledged, then left hanging. No CCP. No control.
  • No clause-backed justification for exclusions – “Not applicable” is used like white-out, not like logic.

If a step is excluded, it must be evaluated and justified—per clause, not convenience.

METAL DETECTOR ≠ HACCP PLAN

One of the most common missteps I see:
Facilities treat the metal detector as their only Critical Control Point
It’s installed, calibrated, and documented—so they assume the job is done.

But here’s the clause-backed reality:

  • Metal detection addresses one hazard type metal fragments.
  • It does not mitigate biological, chemical, or other physical hazards (e.g., brittle plastic, glass, bone).
  • It’s a last-line defense, not a comprehensive control strategy.

If your HACCP plan has one CCP — and its metal detection—you better have clause-backed justification for every other hazard being controlled upstream.

Otherwise, you’re not managing risk. You’re outsourcing it to a machine.

WHAT A CLAUSE-BACKED HACCP PLAN LOOKS LIKE

  • Every process step is mapped, verified, and owned
  • Rework, waste, and returns are addressed with hazard logic
  • High-risk steps trigger mitigation — not just acknowledgment
  • Flow chart and hazard analysis are synchronized and clause-referenced
  • HACCP Coordinator signs off — not just in theory, but in practice
  • Not applicable is justified with clause-backed rationale, not convenience
  • CCPs are validated — not assumed

FINAL THOUGHT

HACCP plans don’t fail because the hazards are invisible. They fail because the system pretends not to see them. If your flow chart is decorative, your hazard analysis is incomplete, your CCPs are unvalidated, and your exclusions are unexamined— you don’t have a HACCP plan. You have a liability.

Filed Under: Blog

September 8, 2025 by PJFSC Leave a Comment

What a Food Safety Team Should Actually Be Doing

What a Food Safety Team Should Actually Be Doing

By: M.R. Trace

In most facilities, the food safety team gets mentioned in audits, training slides, and org charts—but what does it actually *do*? More importantly, what *should* it be doing?

Let’s strip away the fluff and look at the real work of a food safety team, not the ceremonial stuff. The operational stuff. The kind that keeps systems sharp, risks visible, and decisions grounded.

First, Define the Team

A food safety team isn’t just QA and the plant manager. It’s **cross-functional by design**. That means:

  • Production brings process realities
  • Sanitation brings frontline insight
  • Maintenance brings equipment context
  • Purchasing brings supplier and spec awareness
  • R&D or Product Development brings formulation foresight
  • Quality/Regulatory brings system oversight

When these voices are in the room, the team becomes a **decision-making engine**, not just a compliance checkpoint.

What Should Be on the Agenda?

Here’s what a food safety team should be reviewing regularly—not just when an auditor’s coming:

1. Site Inspection Nonconformances

  • Review internal audits, GMP walks, and sanitation inspections
  • Trend findings over timeespecially repeat offenders
  • Focus on identifying and correcting root causes, not just surface fixes

2. Ingredient, Process, Customer Changes or Product Changes

  • Any new ingredient, equipment, or formulation should trigger a review
  • Focus especially on new allergens — even trace introductions
  • Ask: Has this change been risk-assessed and communicated clearly?

3. HACCP Plan Review

  • Revisit hazard analysis when processes shift or new risks emerge
  • Don’t just “update the document” — challenge the assumptions
  • Ask: Is our plan still relevant to what’s actually happening on the floor?

4. PRP and CCP/Preventive Control Effectiveness

  • Review monitoring records and corrective actions
  • Look for patterns: missed checks, repeated deviations, vague responses
  • Ask: Are our controls working, or are we just checking boxes?

Final Thought

The food safety team isn’t a formality. It’s a forum. A place where operations, quality, and strategy intersect. When it’s functioning well, it doesn’t just protect the brand—it drives continual improvement.

Filed Under: Blog

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  • What a Food Safety Team Should Actually Be Doing

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