Hazard Analysis, Critical Control Point (HACCP) Program Development

Initially developed to ensure the food on manned space missions was safe for the astronauts to consume, HACCP has spread to commercial food processing operations because of its effectiveness in keeping food safe for human consumption. It is required in most food processing operations and health authorities are now requiring HACCP plans in more retail food operations especially if the restaurant or store “processes” foods using what are called “special” processes.

Wheelwright Consultants has developed HACCP plans for restaurants, and food processors using the following “special” processes:

• Fermented milk products (yogurt).
• ROP – Reduced Oxygen Packaging of both raw and cooked and produce and meat products.
• Smoking – hot smoked meat products.
• Sous vide – foods vacuum packed and cooked at “low” temperatures for a long time.
• Sushi rice preparation and holding.
• Wheelwright Consultants has also developed HACCP plans for schools.

Our comprehensive plans have been approved by health departments in multiple jurisdictions. They provide the required analysis, flow charts, standard operating procedures, logs for record keeping. The latter are customized to the needs of the individual business.