Reassessment Defined by Current Regulations
The 1996 Final Rule, “Pathogen Reduction; Hazard and Critical Control Point (HACCP) System”, describes HACCP reassessment (9 CFR 417.4): Every establishment shall reassess the adequacy of the HACCP plan at least annually and whenever any changes occur that could affect the hazard analysis or alter the HACCP plan. Such changes may include, but are not limited to, changes in: raw materials or source of raw materials; product formulation; slaughter or processing methods or systems; production volume; personnel; packaging; finished product distribution systems; or, the intended use or consumers of the finished product. The reassessment shall be performed by an individual trained in accordance with §417.7 of this part. The HACCP plan shall be modified immediately whenever a reassessment reveals that the plant no longer meets the requirements of § 417.2 © of this part.”
Simply stated, reassessment is evaluating how your HACCP program is operating and updating it where necessary. It should examine the entire processing system, and ensure that it adequately identifies and controls food safety hazards. This might include a review of the written HACCP plan, HACCP records, validation of critical limits, and key pre-requisite programs such as Sanitation Standard Operating Procedures (SSOPs) and Good Manufacturing Practices (GMPs). Reassessment must be performed at least annually (at any time within a given calendar year), but should also be conducted when a product or process has changed, when an unexpected hazard has occurred, to address new regulatory requirements or when it is in the company’s best interest to do so. Once developed, a HACCP system is always open to modification for any of the above reasons.
