Consumers around the world enjoy a consistently high-quality product in California Almonds. The industry’s quality control programs have played a key role in helping almonds to become a “Nut of Choice.” Consumers expect safe food, and this section will provide tips and resources to help maintain and exceed those consumer expectations.

HACCP & CCP

HACCP & CCP

Hazard Analysis and Critical Control Point (HACCP) and Critical Control Points (CCPs)

In 1995, the National Advisory Committee on Microbiological Criteria for Foods convened a working group to review the HACCP document from November 1992. Comparing it to the HACCP guidance from the Codex Committee on Food Hygiene, the committee made the HACCP principles more concise; revised and added definitions; included sections on prerequisite programs, education and training, and implementation and maintenance of the HACCP plan; revised and provided a more detailed explanation of the application of HACCP principles; and provided an additional decision tree for identifying critical control points (CCPs).

The HACCP Manual from the Food and Drug Administration is available for more information. Additionally, the Almond Board of California has made available an HACCP form that outlines the seven principles of HACCP. It also provides a sample process flow chart and worksheet, as well as a form to outline a unique HACCP plan. There is also a Sanitation Standard Operating Procedures (SSOP) form  available that outlines appropriate steps to take when cleaning equipment.