Given Donald Rumsfeld’s apt description of “known knowns, known unknowns and unknown unknowns”, I am happy to say that the synergy between HACCP and SSQA may fall into the category of “known unknown” for you and it can easily become a “known known”. Don’t let it remain an “unknown unknown”.
- Optimize your company’s spending on food safety and quality management resources by focusing on what is essential and cutting redundancies
- Break free from the institutionalized food safety management myths
- Work with the actual realities faced by your company instead of remaining unnecessarily burdened by the virtual realities imagined and imposed from some far away boardrooms or desk tops
- Go beyond mere compliance and actually fortify your operation against both anticipated and unanticipated product safety and quality failure issues
- Mount a full scope partners shield against errors, failures and negative tendencies
- Maintain a rewarding commitment to your company's social responsibility
- Empower your company in its determination to maintain its moral obligation and meet all regulatory mandates
HACCP = Hazard Analysis and Critical Control Point system.
Some industry players operating outside of the SSQA mindset ask whether or not they are required to have HACCP.” Such questions do not even cross the minds of SSQA operators. They understand that outsiders are not the ones to determine if the implementation of HACCP is required. Every SSQA operator demonstrates a true determination to protect consumers through the implementation of good control programs. HACCP is a good control program. Therefore the SSQA operator does not need to be forced to implement HACCP. Complete product safety management programs, including HACCP, are adopted as the every-day practical, cultural and collaborative reality by SSQA operators. Unlike some non-SSQA operators that put on fake appearances of commitment to satisfying the customer and the auditor, the SSQA operator remains genuinely determined to protect the consumer. Genuine (i.e. properly developed and implemented) HACCP programs are the stuff of SSQA with serious attention given to hazard analyses and risk assessment that includes the consideration of difficult-to-manage situations that exist in every operation. Even the newly proposed United States FSMA-HARPC (Food Safety Modernization Act - Hazard Analysis and Risk-Based Preventive Controls) does not mention any consideration of difficult to manage situations in its hazard identification and analysis requirements. Very few systems, if at all such systems currently exist, are as comprehensive, yet with simplified implementation and practical effectiveness as the SSQA-HACCP synergy.
The SSQA system also expands the typical HACCP to the DMS-HACCP. This is HACCP with consideration given to Difficult to Manage Situations (DMS) based on FACTS that are real to the operation.
SSQA programs are reality-based and are designed to stand up against real-life tests. Where reason and reality prevail, SSQA programs will stand up to any kind of audit or scrutiny that focuses on product safety and quality.