--- layout: default_v3 language: default permalink: haccp/harpc.html i18n_link: 762 updated: 2022-02-10 #--- article key-values ---# collection: default_topiccluster t_keyword: HARPC tags: harpc, harpc food safety, safe food, harpc vs haccp, haccp food safety type: supporting page_id: 762 hreflang_id: 762 parent_id: 4963 date_published: 2020-06-05 date_modified: 2022-02-10 #--- javascript schema ---# javascript_schema: - script: jquery_3_2_0_min - script: bootstrap_min - script: article_infinite_scroll - script: article_mix_infinitescroll - script: article_mix - script: article_mix_faq - script: article_mix_toc #--- section schema ---# section_schema: - section: nav-main_menu - section: article_body_v2 - section: footer - section: schedule_demo_cta #--- page key-values ---# meta_tags: t_meta_title: What is HARPC and Why Does It Matter? t_meta_description: HARPC is a preventative measure developed by the Food Safety Modernization Act. It is meant to improve the standards at which food safety is upheld in any food service or processing company. t_meta_abstract: HARPC is a preventative measure developed by the Food Safety Modernization Act. It is meant to improve the standards at which food safety is upheld in any food service or processing company. i_meta_image: article_body: json-ld_article: v_date_published: 2020-06-05 v_date_modified: 2022-02-10 author: p_author_id: 106 t_author: Dakota Sheetz p_author_url: dakota-sheetz.html i_author: 106.png t_author_description: Dakota is a Content Marketing Coordinator and SEO strategist at Altametrics. His role is to develop and implement content campaigns to provide useful and informative articles to decision-makers in the restaurant and food industry. p_author_facebook: //www.facebook.com/HubWorksApp p_author_twitter: https://twitter.com/HubworksApp p_author_linkedin: p_author_instagram: feature_snippet: p_type: text t_title: t_description: content: heading: t_title: What is HARPC and Why Does It Matter? t_description: HARPC is a preventative measure developed by the Food Safety Modernization Act. It is meant to improve the standards at which food safety is upheld in any food service or processing company. image: i_image: what-is-harpc-and-why-does-it-matter-1591376872-7145.png t_image_description: HARPC photo v_image_attribution: Photo by Chris Domenico of SafeFood360 v_image_license: https://safefood360.com/2015/11/harpc-what-you-need-know/ v_video: paragraphs: - t_headline: What is HARPC? t_text: HARPC (Hazard Analysis and Risk-Based Preventive Controls) is run by the FDA. The HARPC plan must conform to FDA standards and definitions about adulteration of foods, hazards, controls, facilities and it must be properly documented. HARPC requires every facility to document every part of its plan and constantly review it.

In order to comply, companies that pack, process, hold, or manufacture food in the United States will need to get a PCQI (Preventive Controls Qualified Individual). The application of a food safety plan that includes a hazard analysis and risk-based preventive controls will be overseen by this individual. The qualified individual should enforce preventive controls that minimize the risk of hazards, as well as understand why food safety hazards occur.

HARPC enforces preventive controls in order to recognize potential threats or risks to the food supply like contamination. It requires companies to have written plans that identify hazards and how to prevent them, to record the results and to have monitoring procedures, and lastly, to stipulate what will be done if any problems take place. p_headline_type: h2 image: i_image: t_description: v_attribution: v_license: callout_text: - t_headline: What are the Risks and Benefits of HARPC? t_text: The benefits of compliance with HARPC include-
  1. Increased consumer protection and food safety
  2. Reduced risk of FDA action or enforcement
  3. Increased control and supervision over suppliers
  4. More transparent and better-defined manufacturing processes
  5. Increased confidence from partners and buyers
Those who will not comply with standards of HARPC will harm the company relationships between the suppliers and the company and will have substantial expenditures in funds, resources, and time. By not strictly controlling and observing each step of the process, there are a lot more chances for hazards to occur.

Through controlling major food risks, such as physical, chemical, and microbiological contaminants, the food industry can make consumers confident that the products are as safe as technology and good science allows. The protection of public health is strengthened by reducing foodborne hazards.

If a HARPC plan is inadequate or the facility doesnt have one, FDA can criminally charge the facility for possessing and operating a facility that does not comply with HARPC. It can also prevent the facility from producing and distributing food by suspending the facilitys food facility registration. p_headline_type: h2 image: i_image: t_description: v_attribution: v_license: callout_text: - t_headline: The 7 Steps of HARPC t_text: The HARPC requirements are broken down into 7 steps, which are-

1. Assess the Hazards

The facility must identify hazards and evaluate each to assess the severity of the problem, as well as the probability of reoccurrence. This ensures that the facility s is ready for the next step of preventing or minimizing the dangers of developing at all.

The facility must consider the following threats-
After the facility is done with the identification of the threats, they must evaluate them and consider transportation, storage, equipment, formulation, production flow, facilities, and ingredients that contribute to each threat. The facility must also look into things that could possibly add to each threat, like its personnel and operations.
2. Institute Preventive Controls

The part of HARPC that is called Risk-based Preventive Controls asks for companies to create and impellent risk-based controls that would prevent or minimize the identified hazards to ensure the safety of the food they distribute, hold, process, or manufacture. Companies must have a written recall plan for each hazard that requires preventive control.

3. Observe the Effectiveness of the Controls

Companies need to create and implement a written observation program that will make sure that the food facility is regularly evaluating its control measures to see if the preventive controls are effective. To identify shortages in the observation methods, the FDA will evaluate the companys observation system.

4. Establish Corrective Action Measures

The facility will have to write corrective action procedures that will take place if preventive controls are not implemented appropriately and if there is a question regarding the food safety plans effectiveness.

These procedures must include- identification of ineffective controls and their week spots, identification of new concerns, evaluating the processed food, performing steps necessary that reduce hazardous recurrences, and prevention adulterated food from entering commerce.

5. Establish Verification Measures

The company have to create verification steps and implement them to maximize food safety and to ensure that their HARPC plans are working correctly.

The verification measures should make sure that the appropriate corrective actions are taken, the observing is occurring as it is defined in the plan, the preventive controls are adequate, the potential food hazards are reduced, and that periodically evaluations are conducted so the HARPC plans remain working.

6. Follow Proper and Required Recordkeeping

FDA requires that documents and records that are related to process control systems and food hazards should be maintained for no less than two years. It requires a written record of the whole plan including the process itself, the problems, and proof that the plan works.

7. Reanalyze the Plan

The facility should reexamine its plan if theres an important alteration at the facility that may introduce a new hazard or increase a known one, such as an increase in harmful bacteria. If important changes dont occur, then the facility should reanalyze its plan every three years. p_headline_type: h2 image: i_image: t_description: v_attribution: v_license: callout_text: - t_headline: Is Anyone Exempt From HARPC? t_text: Exempted from the HARPC plan requirement are the following categories-
p_headline_type: h2 image: i_image: t_description: v_attribution: v_license: callout_text: - t_headline: Conclusion t_text: HARPC is-
p_headline_type: h2 image: i_image: t_description: v_attribution: v_license: callout_text: event_body: json-ld_event: t_name: Employee Scheduling for Restaurant Managers t_description: Attendees will learn how create excellent schedules. The class teaches managers how to estimate the number of employees they need to staff their locations; how to accurately forecast their customer demand; how to quickly and accuaratly write and communicate schedules to employees; and how to evaluate the accuracy and optimization of their schedules to make adjustments. v_start_date: 2022-08-08 i_image: p_location_name: Altametrics Online Webinar Course p_address: webinar.hubworks.com?site=altametrics v_price: 10.00 t_offer_description: Priority Registration v_registration_url: webinar.hubworks.com?site=altametrics ---