HARA Plan for Raw Materials in Food Packaging

Hi there, first make sure you are need a HARA instead of a HACCP.

Second, this is really dependent on your organization.

I have attached a framework that can help with the direction you need to take.

Remember, think about each step from receiving, quarantine, raw material/packaging component storage, processing, and finished product storage.

Go through each of those and identify the hazards involved (Biological, chemical, and physical).

1. Hazard Identification:

   • Identifying potential biological, chemical, physical, and radiological hazards that could affect food products at various stages of production.

2. Risk Assessment:

   • Assessing the likelihood and severity of identified hazards, including both food safety risks (e.g., contamination) and broader risks (e.g., equipment failure, supply chain disruptions).

3. Risk Control Measures:

   • Developing control measures, such as preventive actions and critical control points, to mitigate identified hazards and minimize risk.

4. Documentation and Monitoring:

   • Maintaining records of the hazard analysis and risk assessments, documenting control measures, and setting up monitoring systems to ensure ongoing compliance and risk reduction.

5. Review and Continuous Improvement:

   • Regularly reviewing and updating the HARA plan based on new information, changes in processes, or emerging risks, with an eye on continuous improvement in risk management.

I hope this helps a little.