FSMA Fridays: Food Safety Plans — HACCP To HARPC (Part Two Of Four)

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In Part One of FSMA Fridays: Food Safety Plans — HACCP To HARPC, SafetyChain’s Jill Bender was joined by The Acheson Group’s Dr. David Acheson and Dr. Peyman Fatemi to provide insight on HACCP, HARCP, the best approach for migrating from HACCP to HARPC, as well as the role of the Preventive Controls Qualified Individual (PCQI). Here, in part two of the series, the trio continues the conversation.

Jill: We hear often HARPC is a more comprehensive approach. Does that make sense? Well, let’s go ahead and keep the dialogue moving forward. Peyman, I’m going to ask you to jump in here and share a bit about the key areas of focus for HARPC for approach.

Peyman: Thanks, Jill. HARPC is risk based, identifying that risk, and then preventing the problem within the entire supple chain. It’s moving beyond just a specific process control within the facility. What are those risks? Who is controlling it? How are we doing it?

The prevention is the key here and the facilities that are covered by the HARPC rule are required to put together a food safety plan to focus on identifying those hazards that require control. Those could be biological, chemical, and now radiological.

It needs to be monitored and assessed. If it’s going off the rail, then correct actions must be taken. Also, record keeping is a crucial part of the company. Hazard implementation, preventative controls, and record keeping, to me, are the major focus and we are going to go deeper in this as we continue our discussions.