Dairy Grade A Voluntary HACCP

 

In 1999, the National Conference on Interstate Milk Shipments (NCIMS) initiated a voluntary dairy HACCP pilot program for dairy plants to test the concept that a HACCP program could function as an equal alternative to the numerical ratings that have been used for years to measure a plant’s compliance. HACCP is a science-based system used to ensure that food safety hazards are controlled to prevent unsafe food from reaching the consumer. The program utilizes current National Advisory Committee on Microbiological Criteria for Food (NACMCF) consistent with current FDA recommendations.