Genesee County Agricultural and Farmland Protection Plan

APPENDIX D: INDUSTRY PRACTICES
Hazard Analysis and Critical Control Point (HACCP)
Changes in consumer demand combined with a new regulatory approach to managing
public health dictate process and facility improvements in the food marketing and
distribution system. While these changes will not affect all facets of the industry, the
inclination of most firms is to be competitively positioned to profit from heightened food
safety concerns.
The primary change in food safety management is the early adoption of Hazard Analysis
and Critical Control Point (HACCP) planning in both fresh produce marketing and valueadded
processing. Despite the fact that the produce industry is not subject to mandated
HACCP planning, many institutional and large wholesale buyers have made it a
requirement. In support of this, the Food and Drug Administration, the United States
Department of Agriculture, and the Centers for Disease Control have issued a Guide for
Industry bulletin entitled “Guide to Minimize Microbial Food Safety Hazards for Fresh
Fruits and Vegetables.” The Guide specifically addresses food safety within packing
facilities and transportation which many professionals within the industry feel will
become the basis for future regulations.
In addition to the Guide, the Food and Drug Administration (FDA) is responsible for
inspecting food plants that manufacture pack, and hold produce. FDA authority and
guidelines are detailed in Title 21, Volume 2, Parts 100-169 of the Code of Federal
Regulations. Part 110 sub-part B relates directly to the design and maintenance of
facilities engaged in manufacturing and is directly related to facility planning.
Together, the Guide and Title 21 regulations are instructive in regards to facilities,
maintenance, and hygiene as follows:
Facilities: Plant construction and design must support sanitary operations and facilitate maintenance.
• Provide sufficient space for the placement of equipment and storage of materials as is
necessary for sanitary production of food.
• Permit the taking of proper precautions to reduce the risk of food contamination
through design, operating practices, and food safety controls.
• Constructed to be easily cleaned, kept in good repair, has adequate unobstructed
workspace, and is constructed with food grade materials.
• Provide adequate ventilation or control equipment to minimize odors and vapors.
• Provide adequate lighting in all areas.
• Provide screening to protect from pests and airborne contaminants.
• Provide a clean area for storing new containers.
Maintenance
• Maintain an area for disposal, repair, cleaning, and sanitization of containers and
pallets.
Copyright©, 2000: Agricultural & Community Development Services, Inc, Columbia MD 22