Food Safety Option
HACCP stands for Hazard Analysis Critical Control Point. This is used in the food industry to control hazards associated with food processing. The FDA definition for it is this:
A management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
HACCP is the vehicle that jump-starts the steps needed to ensure that proper, mandated safety is followed throughout the entire process. These steps include certain practices around manufacturing lines such as hairnets, beard-nets, pest control and more. Of course, no food or uncovered drinks are allowed near the lines either. All of these practices are employed and enforced stringently to control and/or eliminate hazards and ensure end-user safety. HACCP-enabled manufacturing lines are audited each and every year by a third-party company called DAC.
HACCP was originally developed together by NASA and Pillsbury to prevent food-borne illnesses for astronauts. HACCP has since become mandated by the USDA for meat and poultry products and by the FDA for seafood and juices. As determined by the USDA, there are seven principles of HACCP, which were last updated in 1998. With any handling and packaging of food, we know how important it is to you in determining if you are using products produced with safe and mandated practices. You can rest easy, knowing we can offer HACCPcertified packaging for food-related applications.