FSMA Tip: Locate HACCP Resources Easily With Google Search Operators

By Charlie Kalish, Food Safety Guides

Until recently, only processors of meat and poultry, juice, and seafood have been required by law to conduct a hazard analysis. This all changes next month, when, with the publication of FSMA’s final rule for Preventive Controls for Human Food — all processors regulated by the FDA, with some exemptions, will also be required. 

Hazard analysis is the process of identifying every hazard associated with your business's production, equipment, packaging, and ingredients. Then, you must evaluate each hazard's likelihood of occurrence and severity. Hazards may be (micro)biological, chemical, or physical. 

This may seem like a daunting task, with many food manufacturers and processors asking, “Do I need to have an advanced degree in food science or microbiology in order to conduct a comprehensive, science-based hazard analysis?”

Let's get real: most small manufacturers don't have a food scientist or microbiologist on staff. But, there is good news: unless you are manufacturing an entirely new product, chances are resources — in the form of industry or government guidance or scientific studies — are available online. The challenge for your business may simply be locating these resources and applying them to your facility. 

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