A Hazard Analysis and Critcal Control Point (HACCP) plan is a document developed by manufacturers of food products to provide documentation to the employees, public, USDA, and FDA of the steps taken to ensure the quality of their product. The FDA strongly recommends that every company that produces a food product have one in place. These plans are key to assuring consumer safety and product quality. A HACCP plan is tailored to the company; one size does not fit all. It provides a detailed outline of their production line and processes, including how to handle starting materials coming in from other companies that may have different standards. The plan addresses problems that might be encountered during production, including identifying potential sources of contamination and hazards to workers, and prescribing solutions to these problems. I applied my experience from a meat packing plant to a cider production line, to create a new HACCP plan for Sutliff Cider. I investigated how to handle the apples when they first come in, how to store them before use, and how to wash them and the production equipment to decrease contamination. I also investigated the long term storage of the cider, and how to develop a shelf life recommendation for the product. If adopted, this plan will greatly promote quality assurance in the products made by Sutliff Cider.
Valerie Abel, ’06 Salix, IA
Sponsor: S. Andrew McCollum