Question by Culinary Artist: What’s the difference between food safety and sanitation AND Haccp?
What’s the difference between Food Safety & Sanitation, ServeSafe AND Haccp?
Answer by Jim
HACCP encompasses all food safety issues. You first have to develop and implement, the pre-requiste programs like GMP (Good Manufacturing Practices), Allergen Control Program, Sanitation, Food Defense, etc. Once this is developed, and people are trained and you are documenting things, you develop HACCP which is a program that you use to review all your ingredients and processes and assign CCP’s (critical control points) to reduce, limit or eliminate chemical, biological and physical defects. Sanitation is a pre-requisit to HACCP.
ServeSafe is just one of several auditing services offered. Other ones are Silliker Labs, NSF Cook & Thurber and AIB (American Institute of Baking). There are a set of principles which all these auditing services follow, but each auditing service emphasizes different requirements. Something that might be important to Cook & Thurber may not even show up on a Silliker Audit, for example.
I have dealt with all of these auditors being a food technologist, and in my opinion, one is just as good as the other. I thought I would tell you about the other main ones so you can choose the right auditing service for youself – investigate them all.
You are going to need a highly trained technical individual to help you develop these programs if you don’t have one now. OR, you will NEVER pass any of those audits. If you have a customer mandating ServeSafe, i.e., you are a vendor or supplier, you had better hire a Food Technologist with the proper knowledge. And, don’t let others tell you to hire just anybody – you have to have a trained professional to develop these programs.
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