The Hazard Analysis & Critical Control Points (HACCP) system was started by NASA back in the 1960’s as a way to make sure the food sent in to space for the astronauts was not contaminated in any way. Since that time, it has evolved in to a global standard of excellence adopted by food businesses as a way to ensure food safety. FW Warehousing uses the HACCP system to improve food safety in its warehouses.
Known these days by the acronym HACCP has been refined over the years and according to HACCP for Excellence, has evolved in to these Seven Principles of HACCP:
Conduct a Hazard Analysis
- Establish the HACCP Food Safety Team
- Describe the Product
- Identify Intended Use
- Construct a Process Flow Diagram
- Verify Flow Diagram
- List all Potential Hazards, Conduct a Hazard Analysis and Consider any Control Measures
- Determine the Critical Control Points (CCPs)
- Establish Critical Limits for each CCP
- Establish a Monitoring System for each CCP
- Establish a Corrective Action Plan
- Establish Verification Procedures
- Establish HACCP Documentation and Record Keeping and Review
The success of HACCP relies on following these principles and implementing process controls to minimize food safety risks. It is useful to think of HACCP as a preventative food safety system, and not a traditional quality control inspection system. HACCP is not ‘zero risk’ and does not eliminate the possibility of a hazard getting into the food product. Rather, HACCP attempts to decrease that possibility to an acceptable level.
According to the Institute of Food and Agricultural Sciences (IFAS) at the University of Florida, the future of HACCP is evolving:
“Domestic and international food regulators are increasingly focused on HACCP as a mandatory requirement for food processors and food handlers. Additionally, we can expect HACCP or HACCP-type systems to be required in additional segments of the food system, including retail operations, packers, and farms. HACCP is a tool for managing food safety, and it is important to note that merely legislating HACCP does not guarantee food safety. For HACCP to be truly effective in a food handling or processing facility, the HACCP plan must be properly developed, effectively deployed, and continuously reviewed and improved.”
The success of any safety plan relies on effective communication from management to its staff and the training and support to implement it. FW Warehousing uses HACCP to improve food safety. At FW Warehousing the staff covers safety training and the related day-to-day issues on a daily basis. HACCP is discussed regularly and HACCP signage outlining the 7 Principles of HACCP is conspicuously posted for FW Warehousing employees to review daily.
FW Warehousing is headquartered in St. Louis, Missouri with Midwest warehouse distribution centers in Kansas City, Indianapolis and St. Louis totaling more than four million square feet. Founded in 1949 with a focus on food-grade storage, FW later broadened its services to include contract warehousing, dry storage, hazardous material and chemical storage, temperature-controlled storage, product distribution and B2B and B2C fulfillment.
FW Warehousing has more than 50 years of experience in third-party 3PL logistics and has been ranked in the top 100 Third Party Logistic Companies in the country by Inbound Logistics magazine.