Comparing HACCP and HARPC

Comparing HACCP and HARPC
What is the difference between the HACCP and HARPC?

The United States Congress signed the Food Safety Modernization Act (FSMA) in 2011 and the Food and Drug
Administration (FDA) is mandated to implement the FSMA's new food safety regulations.
FSMA's proposed rules are preventative. With the globalization of the food supply chain and constantly emerging
new food safety risks, the food industry is forced to take proactive steps to minimize and/or prevent potential for
contamination of food and thus reduce food recalls across the food supply chain.
Under the FSMA Act, the FDA requires the food industry to implement comprehensive, science-based preventive
controls across the food supply chain. This means that all food facilities that fall under the FSMA Act must conduct
Hazard Analysis and Risk-Based Preventive Controls (HARPC) and establish science-based preventive control
measures to reduce the risk of food contamination.
Therefore, the food industry should:
Understand how the risk-based preventive control rules compare to HACCP
principles, and,
Establish process controls in order to achieve and maintain compliance with the
new FSMA law for preventing risk of food contamination.
The Hazard Analysis and Critical Control Point (HACCP) system and the current Good Manufacturing Practices
(cGMP) are primarily designed to ensure that food is manufactured, processed, packaged and stored in sanitary
conditions to prevent post-process contamination in order to ensure that the food is safe, wholesome, and
without visible quality deterioration.
The HARPC plan under FSMA has a similar concept, but the approach is somewhat different from cGMP and
HACCP, as HARPC will enforce preventive controls to identify potential risks or threats to the food supply and to
implement appropriate corrective actions proactively to prevent contamination. The FDA prescribes sciencebased standards for conducting hazard analyses, and implementing and documenting preventive controls.
FSMA proposes a qualified individual or a team of qualified individuals from a facility to understand the
significant food safety hazards and put in place preventive controls to minimize the risk of hazards. The HARPC
system requires food manufacturing facilities to identify and implement science or risk-based
preventive controls, rather than critical control points (CCPs) as required by the conventional HACCP system.
Therefore, the establishment of critical limits may not be required under the HARPC. The validity of preventive
controls for minimizing the significant food risks should be backed up by scientific data or authentic scientific
literature. A HACCP plan is not mandatory but the FSMA HARPC is mandated by law under the FSMA Act.
What hazards should be identified for HARPC?
Biological, chemical, physical and radiological hazards.
Natural toxins, pesticides, drug residues, decomposition, parasites, allergens, and unapproved food and color
additives.
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Naturally occurring hazards or unintentionally introduced hazards.
Intentionally introduced hazards (including acts of terrorism).
What examples of types of preventive Controls are listed in FSMA for the HARPC provision?
Sanitation procedures at food surface contact points.
Sanitation of utensils and equipment.
Environmental monitoring program (for pathogen controls).
Staff hygiene training.
Food allergen control program.
Recall plan.
Current Good Manufacturing Practices (cGMPs).
Supplier verification activities.
Who is exempt from HARPC?

The following categories are exempted from the HARPC plan requirement:
Facilities under USDA jurisdiction handling, processing, and shipping meat, poultry, eggs, etc.
Operations under the FDA's Seafood and Juice HACCP regulations.
Facilities subject to the FDA's new standards for Produce Safety Authorities. This exemption applies to farms,
cooperatives, growers, harvesters and other companies handling raw fresh fruits and vegetables.
Low acid and acidified canned food processors.
Facilities defined as small or very small businesses.
Facilities with a previous 3-year average product value or revenue of less than $500,000.
Facilities that mainly produce food for animals, store raw agricultural commodities other than fruits and
vegetables intended for further processing, or facilities that store packaged food not exposed to the
environment for potential cross-contamination.
Facilities that are mainly engaged in manufacturing, processing, packing or holding that are considered to be
low risk operations, such as shelling and hulling of almonds.
Retail food establishments, restaurants, and farms.
Who needs HARPC plan?

Any facility that manufactures, processes, packs, distributes, receives, holds or imports food must develop a
HARPC plan for compliance with the FSMA HARPC compliance.
Except as exempted above, all facilities subjected to the FDA's Bioterrorism Facility Establishment registration,
both in the United States and abroad, that are producing food products for distribution in the United States must
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develop and implement a HARPC plan that identifies risks known or reasonably
foreseeable for each type of food subject to the regulation. The preventive
controls should be adequate to significantly minimize or prevent identified
hazards so that the food is safe. The facility must provide a HARPC plan to the FDA
upon receiving an oral or written request.
When was the HARPC plan implemented?
FSMA HARPC was made into law on July 4, 2012. However, the FDA issued a
proposed rule implementing the hazard analysis and risk-based preventive control
provisions of the FSMA act on January 2013.
How frequently does the HARPC need to be updated and submitted to the FDA?
The FDA requires that a facility updates its HARPC plan every 3 years or whenever
there is a significant change in the processing facility that may increase a potential hazard or introduce a new
hazard. Additionally, the FDA under the FSMA statute may require an updated plan based on unintentional or
new hazards associated with biological, chemical, radiological or terrorist threats that may occur at a food facility
that manufactures, processes, packs or holds food intended for human consumption.
What consequences can the FDA impose if no HARPC plan is in place or the plan is inadequate?
If a facility mandated to develop a HARPC plan does not create a plan or if the FDA inspector determines that a
HARPC plan is inadequate to address threats, the FDA can:
Issue a public warning letter and/or an import alert for a foreign supplier, effectively banning imports from
such a foreign supplier. Food products from a foreign facility or supplier that is placed on the import alert
would be detained at US ports on arrival, thereby effectively barring it from entering into US commerce until
the FDA reviews and approves an updated HARPC plan.
Criminally charge a corporation or the person in charge of a facility for failing to meet HARPC compliance.
Suspend the facility's food facility registration, thus preventing the facility from distributing food in the US
until the FDA approves the updated plan and corrective actions. This would take place if food from a noncompliant facility is found to pose a significant food safety risk.
What type of scientific evidence is required under FSMA to validate process control?
The FDA may accept established and proven process controls such as a pH level of less than 4.6 or a water activity
of less than 0.85 or a cooking temperature of 165 deg. to validate the elimination of certain pathogens.
New studies would be required for new or novel processes and there is no scientific data or literature available to
validate the effectiveness of process controls at mitigating hazards.
For more information on HARPC and HACCP contact us at 1-877-663-1160 for a project manager in your area or
send a request for additional information at www.pjrfsi.com. u
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What is the difference between the HACCP and HARPC?

Biological, chemical, physical and radiological hazards.

Naturally occurring hazards or unintentionally introduced hazards.

Intentionally introduced hazards (including acts of terrorism).

Sanitation procedures at food surface contact points.

Sanitation of utensils and equipment.

Environmental monitoring program (for pathogen controls).

Staff hygiene training.

Food allergen control program.

Current Good Manufacturing Practices (cGMPs).

Supplier verification activities.

Who is exempt from HARPC?

Operations under the FDA's Seafood and Juice HACCP regulations.

Low acid and acidified canned food processors.

Facilities defined as small or very small businesses.

Retail food establishments, restaurants, and farms.

Who needs HARPC plan?

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