View source for Talk:Hazard Analysis Critical Control Point

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== Old discussions ==
I agree with Rcharman's comment below. The HACCP graphic does not accurately represent the seven principles, in my opinion. I have a HACCP certification so I consider myself qualified to make that call. I'm going to design a better graphic based on the FSIS/USDA Rule. --[[User:FakeSinatra|FakeSinatra]] 16:53, 8 August 2006 (UTC)

For having seven principles, why does the HACCP graphic only show six sections? [[User:Rcharman|Rcharman]] 13:08, 12 May 2006 (UTC)

It seems to me like there should be section on criticisms of the system, safety gaps etc.
[[User:24.225.59.8|24.225.59.8]] 10:27, 26 March 2007 (UTC)

Still, they are basically catching up to a year old system, but they still have a lot of work to do to become competitive.  <span style="font-size: smaller;" class="autosigned">— Preceding [[Wikipedia:Signatures|unsigned]] comment added by [[Special:Contributions/186.109.7.89|186.109.7.89]] ([[User talk:186.109.7.89|talk]]) 18:51, 2 February 2012 (UTC)</span><!-- Template:Unsigned IP --> <!--Autosigned by SineBot-->

== HACCP versus ISO 22000 inconsistency ==

We can't say both "ISO 22000 is the new standard bound to replace HACCP" and in the next paragraph "ISO 22000 will not replace HACCP". Someone who knows what the real deal is, please correct this (I'm not qualified myself I'm afraid).  <span style="font-size: smaller;" class="autosigned">— Preceding [[Wikipedia:Signatures|unsigned]] comment added by [[Special:Contributions/85.112.166.103|85.112.166.103]] ([[User talk:85.112.166.103|talk]]) 06:42, 12 September 2012 (UTC)</span><!-- Template:Unsigned IP --> <!--Autosigned by SineBot-->

AFAIK, ISO 22000 should be one of many certification standards, which is not the equivalent to HACCP.  ISO 22000 (assuming it is equivalent to, e.g., FSSC 22000, SQF 8.1, BRC, etc.) is a set of standards that govern the food safety standards and employee & business practices.  The various modern day standards and auiditing schemes all each have their own variances and overlap, but each notable scheme generally must meet or exceed the benchmark as set by the GFSI.  HACCP, on the other hand, is (to put it more simply) a "tool" or "template" that is used by the majority of the food safety sector globally.  While a complete and robust food safety system almost always include a current and well written HACCP/HARPC Plan, a HACCP plan in and of itself does not constitute as a complete Food Safety system, especially with the rapidity of evolving standards taking place in recent years.  In fact, many certifying bodies that audit for the, e.g., SQF 8.1 for Manufacturing standard also offer a HACCP stand-alone audit (often recommended to newer companies or those preparing to pursue a GFSI-level certification).  As far as I can think of, I believe there may be two sources of confusion being the cause here: 1) the adoption and relatively recent implementation of HARPC, though it does not exactly "replace" HACCP in a realistic sense, or 2) the increasing prevalence of retailer-driven requirements for vendors to have a current GFSI equivalent certification (with some exceptions, such as Costco -- whom requires and addendum audit -- or Trader Joe's -- whom contracted SAI Global to provide auditing services for a custom-tailored and more intensive TJ's audit,  etc).  However, in both cases, the HACCP plan itself is still intact (except maybe those who are regulated by -- and this is in the US that I am referring to -- FDA only with no USDA grant of inspection; even then, I can't say for sure having only a HARPC Plan is viable).

By the way, I work at a frozen food manufacturer in the US as the SQF Practitioner Primary and PCQI, and I developed and maintain our HACCP plan, which is only one of many programs in place. [[User:Rannison|Rannison]] ([[User talk:Rannison|talk]]) 10:57, 14 January 2020 (UTC)

I'm embarrassed to say, but my previous comment was not entirely accurate.  I've recently answered a Quora post<ref>{{Cite web|title=What is difference between Haccp and ISO 22000?|url=https://www.quora.com/What-is-difference-between-Haccp-and-ISO-22000|access-date=2021-10-08|website=Quora|language=en}}</ref> regarding this topic, which you may reference for corrected information. [[User:Rannison|Rannison]] ([[User talk:Rannison|talk]]) 8:56, 7 October 2021 (UTC)

{{reflist-talk}}

== External links modified ==

Hello fellow Wikipedians,

I have just added archive links to {{plural:2|one external link|2 external links}} on [[Hazard analysis and critical control points]]. Please take a moment to review [https://en.wikipedia.org/w/index.php?diff=prev&oldid=686285392 my edit]. If necessary, add {{tlx|cbignore}} after the link to keep me from modifying it. Alternatively, you can add {{tlx|nobots|deny{{=}}InternetArchiveBot}} to keep me off the page altogether. I made the following changes:
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*Added archive https://web.archive.org/20091227115527/http://www.fda.gov:80/Food/FoodSafety/Product-SpecificInformation/AcidifiedLow-AcidCannedFoods/Regulations/default.htm to http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/AcidifiedLow-AcidCannedFoods/Regulations/default.htm

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Cheers. —[[User:Cyberbot II|<sup style="color:green;font-family:Courier">cyberbot II</sup>]]<small><sub style="margin-left:-14.9ex;color:green;font-family:Comic Sans MS">[[User talk:Cyberbot II|<span style="color:green">Talk to my owner</span>]]:Online</sub></small> 05:58, 18 October 2015 (UTC)

== External links modified ==

Hello fellow Wikipedians,

I have just added archive links to {{plural:3|one external link|3 external links}} on [[Hazard analysis and critical control points]]. Please take a moment to review [https://en.wikipedia.org/w/index.php?diff=prev&oldid=707331606 my edit]. If necessary, add {{tlx|cbignore}} after the link to keep me from modifying it. Alternatively, you can add {{tlx|nobots|deny{{=}}InternetArchiveBot}} to keep me off the page altogether. I made the following changes:
*Added archive http://web.archive.org/web/20090225232641/http://cieh.org:80/training/level_3_HACCP_food.html to http://www.cieh.org/training/level_3_HACCP_food.html
*Added archive http://web.archive.org/web/20090315180921/http://www.qca.org.uk:80/ to http://www.qca.org.uk/
*Added archive http://web.archive.org/web/20160212144358/http://www.fsis.usda.gov/Science/Generic_HACCP_Models/index.asp to http://www.fsis.usda.gov/Science/Generic_HACCP_Models/index.asp

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Cheers.—[[User:Cyberbot II|<sup style="color:green;font-family:Courier">cyberbot II</sup>]]<small><sub style="margin-left:-14.9ex;color:green;font-family:Comic Sans MS">[[User talk:Cyberbot II|<span style="color:green">Talk to my owner</span>]]:Online</sub></small> 06:23, 28 February 2016 (UTC)

== Radiological ==

"Radiological hazards" is not a categorical addition to the three hazard types (although in the initial years when the FSMA rollout was impending, I saw and had erroneously believed myself that it was).  In current HACCP/HARPC plans (in the US at least), radiological hazards of concern are addressed under chemical hazards. [[User:Rannison|Rannison]] ([[User talk:Rannison|talk]]) 11:11, 14 January 2020 (UTC)

== List the hazards introduce by irrigation practices ==

Becuase I want more knowlegde [[Special:Contributions/41.113.4.193|41.113.4.193]] ([[User talk:41.113.4.193|talk]]) 11:37, 17 November 2022 (UTC)

== title change / page move ==

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:''The following is a closed discussion of a [[Wikipedia:Requested moves|requested move]]. <span style="color: var(--color-error, red);">'''Please do not modify it.'''</span> Subsequent comments should be made in a new section on the talk page. Editors desiring to contest the closing decision should consider a [[Wikipedia:move review|move review]] '''after''' discussing it on the closer's talk page. No further edits should be made to this discussion.''

The result of the move request was: '''moved'''  '''''<sub>saluere,</sub>''''' [[User:Ophyrius|<b style="background: linear-gradient(to right, Red, #FFA500, Gold); -webkit-background-clip: text; color: transparent;">Ɔþʱʏɾɪʊs</b>]][[User talk:Ophyrius|<sup style="color:#8B4513">⚔</sup>]] 14:16, 19 April 2025 (UTC)
----Moved as an [[WP:RMNOMIN{{!}}uncontested request with minimal participation]]. If there is any objection within a reasonable time frame, please ask me to reopen the discussion; else, ask at the [[WP:RM/TR#Requests to revert undiscussed moves{{!}}technical requests]] page. <small>([[WP:RMNAC|closed by non-admin]])</small> '''''<sub>saluere,</sub>''''' [[User:Ophyrius|<b style="background: linear-gradient(to right, Red, #FFA500, Gold); -webkit-background-clip: text; color: transparent;">Ɔþʱʏɾɪʊs</b>]][[User talk:Ophyrius|<sup style="color:#8B4513">⚔</sup>]] 14:16, 19 April 2025 (UTC)
I joined Wikipedia specifically to try to fix the title. It should be: "Hazard Analysis Critical Control Point". There is no 'and' between Analysis and Critical. I am too new to see the 'move' option, so could someone fix this please? Here is the FDA link to the proper terminology: https://www.fda.gov/food/guidance-regulation-food-and-dietary-supplements/hazard-analysis-critical-control-point-haccp [[User:Rg2025|Rg2025]] ([[User talk:Rg2025|talk]]) 04:05, 10 January 2025 (UTC)
<div style="padding-left: 1.6em; font-style: italic; border-top: 1px solid #a2a9b1; margin: 0.5em 0; padding-top: 0.5em">The discussion above is closed. <b style="color: var(--color-error, red);">Please do not modify it.</b> Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.</div><!-- from [[Template:Archive bottom]] -->
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