HACCP Management Software

Get in front of food safety and mitigate risks with HACCP Software

Recent outbreaks of pandemic, food-borne illnesses such as salmonella poisoning and E. coli outbreaks have caused growing public concerns about the safety of the foods they eat. Realizing these public concerns, both the FDA and USDA adopted the Hazard Analysis and Critical Control Points (HACCP) on a wider basis to ensure that all possible measures are taken to provide the consumer with the safest food available.

The Verse HACCP module is a tool that manages food safety by thoroughly addressing biological, chemical, and physical hazards through the analysis and control of each step of food production, including raw material production, procurement and handling, manufacturing, distribution, and consumption of the finished product.

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Identify any potential Hazards in the Process

Create limits on Critical Control Points

To incorporate the HACCP approach and develop a user friendly food safety management system, we have created a unique HACCP module espousing HACCP’s seven basic principles. For each HACCP plan you create, the HACCP team, product information, process steps, and hazard analysis determine if these hazards are significant or not, and record needed critical control point information to aid in the prevention of any potential hazards that may arise.

Furthermore, HACCP is fully integrated with the Risk Assessment tool and Training application, where HACCP plan documents can be added as a new training requirement and automatically updated when new revisions are released. Affected individuals of new requirements are notified and their training requirements are satisfied by either self-training or attending scheduled courses.

Conduct a hazard analysis

Plans determine the food safety hazards and identify the preventive measures the plan can apply to control these hazards. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.

Identify critical control points (CCP)

A Critical Control Point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.

Establish CCP limits and monitoring requirements

A critical limit is the maximum or minimum value to which a hazard must be controlled to prevent, eliminate, or reduce it to acceptable levels. Monitoring activities are necessary to ensure that the process is under control at each critical control point.

Linking HACCP to other compliance processes

Verse HACCP Software is designed to identify potential hazards and list controls for each hazard. From there, you can establish critical control points and then build out a plan to set limits and monitor those critical control points. From there, you can:

Establish corrective actions: These are actions to be taken when monitoring indicates a deviation from an established critical limit. The final rule requires a plant's HACCP plan to identify the corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product injurious to health or otherwise adulterated as a result of the deviation enters commerce.

Establish procedures for ensuring the HACCP system is working as intended: Validation ensures that the plants do what they were designed to do; that is, they are successful in ensuring the production of a safe product. Plants are required to validate their own HACCP plans. FSIS will not approve HACCP plans in advance, but will review them for conformance with the final rule.

Establish record keeping procedures: The HACCP regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations.

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Launch Corrective Actions directly from the HACCP Software module

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