HACCP Beyond Meat: Safer Systems for Produce, Dairy, and Shelf-Stable Foods

When people think of HACCP (Hazard Analysis and Critical Control Points), meat is often the first thing that comes to mind. It’s required in USDA-inspected facilities and is a cornerstone of food safety in slaughter and processing environments.

But HACCP principles apply far beyond the butcher’s block. From fresh produce and dairy to beverages, baked goods, and fermented foods, these systems help producers build safe, stable, and compliant operations.

At AgriForaging Food Safety, we apply HACCP across the food industry. Whether you’re regulated by USDA or FDA, working with shelf-stable sauces or raw juice, HACCP helps you take control of food safety risks and protect both your product and your process.

Why HACCP Still Matters (Even Without Meat)

HACCP is a structured, science-driven approach that identifies potential contamination points and establishes clear steps to prevent them. It provides producers with a way to map out risk, document their processes, and meet the expectations of regulators, buyers, and the public.

For non-meat foods, HACCP is often adopted voluntarily. Some producers implement it for audit or buyer approval, while others use it to formalize procedures, prepare for inspection, or stabilize production during growth.

The Six Core Principles of HACCP

1. Hazard Analysis 

Every product and process has its own risks. The first step is identifying what those are:

• Fresh Produce: Water quality, soil contamination, handling errors

• Dairy and Ferments: Pathogen growth, time and temperature abuse, pH drift

• Beverages: Ingredient quality, microbial risks, packaging failures

• Packaged Foods: Allergen cross-contact, pH imbalance, shelf-life breakdown
  

2. Critical Control Points (CCPs) 

These are stages where controls must be in place to reduce or eliminate risk.

• Pasteurization or cooking

• pH adjustments in acidified or fermented products

• Water activity targets in baked goods or dried items

• Cleaning and sanitizing steps in multi-use equipment

• Fermentation time and temperature ranges

3. Critical Limits 

For each CCP, measurable limits must be established, defining what’s safe and what isn’t.

• Target pH or temperature

• Time limits for holding or cooking

• Microbial thresholds

• Moisture or water activity levels
  

4. Monitoring Procedures 

Monitoring confirms the process is in control. Depending on your product, this may include:

• Logbooks or digital records

• Thermometer or pH meter checks

• Batch sample testing

• Visual inspections and equipment maintenance logs
  

5. Corrective Actions 

When something falls outside the critical limits, corrective steps must be taken and documented.

• Isolating the affected product

• Adjusting or reprocessing

• Conducting a root cause analysis

• Updating SOPs or retraining staff

6. Verification and Recordkeeping 

Records are what make a HACCP plan actionable. They support inspections, audits, traceability, and accountability.

• Daily logs

• Internal checks

• Calibration records

• Supplier documentation

• Validation data and scientific references

Practical Applications by Product Type

Produce Operations

• Water quality monitoring

• Cross-contamination prevention

• Sanitation of knives, totes, and packing lines

Dairy and Plant-Based Ferments

• Pasteurization controls

• Starter culture performance

• Protein stability and shelf-life testing

Beverage Production

• Ingredient and water source tracking

• Tank and filler sanitation

• Bottle or can integrity checks

Packaged Foods

• Labeling and allergen declarations

• Preservative interaction and pH stability

• Storage and temperature management

Tools That Support HACCP

For many producers, technology can support consistency without overcomplicating operations. Common tools include:

• pH meters and calibrated thermometers

• Digital logbooks and cloud-based checklists

• Ingredient and batch tracking systems

• Microbial spot tests or in-house validation tools

These systems can be simple or sophisticated; what matters is that they fit your process and support your team’s ability to stay in control.

Need Support with a HACCP Plan?

We work across all sectors of food and beverage production. From design to writing new plans and updating existing ones, to navigating inspections and preparing for certification, we meet you where you are.

Reach out at info@agriforaging.com or schedule a call at www.agriforaging.com. Or get quick support from our free & confidential AskHACCP National Hotline. We’re here to help you stay compliant and confident.