New to the HACCP Program and need some help

Hi, I am new to the forum and I am happy to see that alot of information on here is great. The company I work for makes mainly pressure sensative labels for mostly not food contact brands. I was promoted to be the Continuous Improvement Manager at the company. We are starting to get more and more companies wanting to know what practices and programs we are using to keep track and implement around the plant. We have a total of 200 people here at the plant. I am setting up our HACCP program and I was needing some help on what to have in the manual for the label industry side. We are getting into the direct food contact labeling so I am sure it would be wise to ad that into what we do now for CCP and allergens on the HACCP manual. I was sent to an AIB HACCP seminar recently and I got alot out of it but it was mostly geared for companies that work in the food industry. Hopefully I can get some advice or examples of what I can use in our HACCP program or tips on how to go about setting it up because there isnt alot of examples from the labeling facility side of it. Thanks

Since you are now going into Direct Food Contact labels, you have to make sure the labels do not add to Food safety concerns to the product they adhere to.
In order to achieve this., you should make sure right from receiving the raw material till the finished lable is prepared, your product maintains its integrity. Firstly, you search on FDA website for specific requirement for Labels for Food Contact.
You should focus on the raw material supplier, Sanitation of Personnel and equipments handling labels, Personnel hygiene, Pest Control, Maintenance of equipments and Storage. Also, go thru USDA website and find out which type of material and adhesive are permitted for food contact labels. Also, start developing SOPs and Forms for each and every steps that are required in your manufacturing.
I hope this will give you a head start.

Hi, I am new to the forum and I am happy to see that alot of information on here is great. The company I work for makes mainly pressure sensative labels for mostly not food contact brands. I was promoted to be the Continuous Improvement Manager at the company. We are starting to get more and more companies wanting to know what practices and programs we are using to keep track and implement around the plant. We have a total of 200 people here at the plant. I am setting up our HACCP program and I was needing some help on what to have in the manual for the label industry side. We are getting into the direct food contact labeling so I am sure it would be wise to ad that into what we do now for CCP and allergens on the HACCP manual. I was sent to an AIB HACCP seminar recently and I got alot out of it but it was mostly geared for companies that work in the food industry. Hopefully I can get some advice or examples of what I can use in our HACCP program or tips on how to go about setting it up because there isnt alot of examples from the labeling facility side of it. Thanks

Dear ppisti,

I presume you are targetting some particular standard ?

If so, I would suggest that the first thing you do is examine its requirements ?

I presume you have now acquired a knowledge of the basic logics of HACCP although as you say the food orientation is somewhat different to packaging. The largest source of info. here on yr topic is likely to be posts in the BRC packaging standard forum.

If you are interested in a "do-it-yourself" complete (food) haccp development manual there are a few examples on this forum, eg the Canadian Advantage system. For labelling as such, not sure (a generic, downloadable, packaging haccp package exists here although now slightly out of date regarding current scope of brc standard.
The sponsored site package is another option of course.

Rgds / Charles.C