As an ISO 17025 A2LA accredited laboratory, we uphold the highest quality standards in the industry. Trace Analytics commitment to food safety has helped food manufacturers ensure the quality of their compressed air for over 29 years.
To better assist our customers, and to preserve the highest quality standards, our customer service team maintains HACCP Certification, AirCheck Academy Certification, and annual compressed air training. Whether you’re preparing for an audit, validating your system, or troubleshooting a problem, our Service Team provides expert knowledge through HACCP application and principles to help uphold the health of your compressed air system.
HACCP and Compressed Air Systems
The U.S. Food and Drug Administration (FDA) defines Hazard Analysis Critical Control Point (HACCP) as a management system in which food safety is addressed “through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.” It was originally implemented in the 1960s for space travel and developed for astronauts.
When the Food Safety Modernization Act (FSMA) passed in December 2010, further adoption of the concept ensued. Food manufacturers use HACCP to determine critical control points (CCP) in their manufacturing processes and to control CCP’s that need to be monitored and maintained to safeguard the quality of their product. In January 2018, the FDA issued “guidance to the food industry, detailing how it plans to enforce the [FSMA], which was signed into law during the Obama administration” (Saxowsky).
Applying HACCP to your compressed air system is crucial in order to prioritize and control potential food production hazards: implementing monitoring protocols, documenting sampling results and training, and developing a preventative measure for your system’s CCP’s.
To learn more about how to apply HACCP Principles to your compressed air system click here.
Trace Analytics Customer Service Manager, Marka Peterson says, “Because compressed air is only one small part of the manufacturing process, food manufacturers are often uncertain about the application of HACCP to their compressed air system. Our understanding of HACCP quality requirements and how to apply them to compressed air helps ensure that our customers are ready for their next audit.”
Contact our Service Team for your compressed air testing needs.
References:
Gehring, K B. “HACCP Questions and Answers.” HACCP Questions and Answers, 1996, www.haccpalliance.org/sub/qanda.html.
“ HACCP Principles & Application Guidelines.” U.S. Food and Drug Administration, U.S. Food and Drug Administration, 14 Aug. 1997, www.fda.gov/Food/GuidanceRegulation/HACCP/ucm2006801.htm#defs.
Saxowsky, David. “Introduction to HACCP & Food Safety Plan.” North Dakota State University, 11 Feb. 2016, 9:40AM, www.ag.ndsu.edu/foodlaw/overview/introhaccp. This material is intended for educational purposes only. It is not a substitute for competent legal counsel. Seek appropriate professional advice for answers to your specific questions. This material is protected by U.S. copyright laws.
