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HACCP Program Through RPIA
RPIA Members get free implementation HACCP program set up and implementation.
Why: This is the last HACCP program we used 10 years ago. The class that you must take focuses more on identifying you Hazzard and the Control Point (Kill Zone) and your need for a program. This is the program. Complete with Cleaning Check Lists, Inspection forms, and detail programs.
How To Get Started with your HACCP Program
Here is how you should the HACCP program we provide as a template. All locations are different. Some of you will just want a list or a program and some will need the whole enchilada.
Contact Rick and receive the program via www.WeTransfer.com
- Read the index and start on some of the cleaning check lists and see how from the ones in the program may be modified for your operation
- Do the same with the forms – Note all forms have a number on the bottom and a date it was last modified. The number tells you which book they form is to be stored and which section of the binder the form belongs.
- Start to read the basic programs and adapt for your operation
- Here is the GOLD: – Select the right person carefully. I did it wrong the first time and just assigned it to a staff member who did not really care about the outcome. This endeavor needs the owner lead for success.
Who to Hire for your HACCP Program
If you are ready to get going with your HACCP program, I have some advice. Hire a semester or Summer Intern from a Food Science Department in a near by college. Over the course of a summer, they will set up the program, adjust as you need and help with the implementation. – That is what they get out of it – the knowledge and experience of implementing your Food Safety Program. Their professor will be pleased. Why Food Science? You get a lot of brain power for the buck and they will process information so quickly you will not believe it.
- My first HACCP Program cost me $ 70,000 dollars in time and money. To do a 100% update (with a student intern) cost me only $ 7,000.
- Once the program was implemented and working we achieved a 20% increase in productivity for my plant. Why? Because everybody knew:
- What to do
- When to do it
- How to do it
- They were accountable if a task was not done
- Many of the forms, instructions etc. are also in Spanish. – Bonus!
Once the program is set up, you have a learning curve to make the required meetings, and learn how to list the follow up for things that were wrong being repaired.
RE: 3rd party inspectors
A note about 3rd Party inspections. Ask to take your first inspection as a Trial, and if you pass it becomes your first inspection. If you do not and just fail the inspection it will be on your record. Also if you have a customer that is requiring you to have a 3rd Party, find out if they have a specific company they want to do the inspection (that is honored by all companies) i.e. AIB, Steritech.
Scores: I went from a barely passing on my Trial to a Superior 95% in 3 years. It was also the happiest and easiest time I ever had running a plant! No longer having to deal with BS items and focus on growth and improvement.
Why share this for free? Because I love Bakers and believe in sharing. Tech Support – that is not included in the free gift. I will explain once what the areas in the books mean.
