HACCP

Hazard Analysis and Critical Control insures that all products produced and distributed are free from any adulteration, thereby providing safe and wholesome products for the customer.

The HACCP program will by administered by:

Quality Assurance Manager

Don Martin

• Personnel will be assigned, as indicated on the HACCP documentation, to carry out documentation of control point monitoring.
  
  
• All critical control points are to have written procedures detailing the responsibilities pertaining to monitoring and documenting the necessary information to assure control of each potential hazard.
  
  
• Each employee involved in the monitoring critical control point will be properly trained. Each employee will document this training with sign-off only after he or she fully understands the responsibilities inherent in the procedure.
  
  
• The HACCP program as a whole will be audited annually by members of the HACCP team, in addition to the daily and weekly monitoring of documentation by the management of each department. The annual audits will be documented and the program will be updated and revised as needed for improvement and process changes.

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