HACCP Consulting

TJH Consulting, LLC’s Food Safety Consultants have written over 300 HACCP Plans for Fresh Produce Pack House Operations; Slaughterhouse, Boning and Butchery Operations; Processing of Manufactured Meats & Poultry; Seafood Processing; Dairy Food Processing; Egg Processing; Bakery & Snack Food Processing; Confectionary Manufacturing; Preserved Foods Manufacture; Fresh Produce Wholesaling and Distribution; and Food Wholesaling and Distribution.

TJH Consulting, LLC’s Food Safety Consultants will develop your HACCP Plan following the Codex 12 Step Process:

The 12 Steps of a HACCP Plan

  1. Assemble the HACCP team
  2. Describe the product
  3. Identify intended use
  4. Construct a flow diagram
  5. On-site confirmation of flow diagram
  6. Conduct a Hazard Analysis (Principle 1)
  7. Determine Critical Control Points (CCP) (Principle 2)
  8. Establish critical limits for each CCP (Principle 3)
  9. Establish a monitoring system for each CCP (Principle 4)
  10. Establish corrective actions (Principle 5)
  11. Establish verification procedures (Principle 6)
  12. Establish documentation and record keeping (Principle 7)

All HACCP Plans meet USDA/FSIS and FDA HACCP Regulatory requirements, as well as, all GFSI (SQF, BRCGS, and PrimusGFS) Audit Codes.

Contact Thomas J. Hoffman, President, TJH Consulting, LLC to discuss how we can teach HACCP at your business to meet regulatory and GFSI requirements.

Contact Us For A Free Consultation

***During your free HACCP Consultation: you will learn what the requirements are for getting a HACCP Plan developed, as well as, how much it costs; how long it takes; & how to implement the documents created to assure you pass your USDA/FSIS, FDA, SQF, BRCGS or PrimusGFS audit.