INDUSTRIAL/SAFETY

HACCP in 12 Steps

If you’re servicing food-processing plants with uniforms and other services—or considering entering this market—you’ll likely need a Hazard Analysis and Critical Control Points (HACCP) program to ensure that your textile goods are free of microorganisms that can cause illnesses.

For a quick overview of a 12-step plan for implementing HACCP, a recent article in foodmanufacturing.com summarizes each of the key component points based on Food and Drug Administration guidelines.

1. Assemble the HACCP Team
2. Describe the Product
3. Identify the Intended Use and Consumers
4. Construct Flow Diagram to Describe the ...