Hazard Analysis Critical Control Point, or HACCP is a system, which gives us a pro-active common sense approach to the safety management of our food products based on potential hazards. Biological, Chemical, and Physical hazards based on seven principals.

Snake Creek Farms has a designated trained HACCP Coordinator which is responsible for their HACCP (Hazard Analysis Critical Control Point) program at the operation, assigned for the development, implementation and on-going maintenance of the HACCP system. That individual is responsible for the implementation of the HACCP program along with any changes and updates to the HACCP program.


The HACCP coordinator has a certificate of formal HACCP training from a recognized organization, institution or trainer i.e. certification from a HACCP training course accredited by the International HACCP Alliance or equivalent (e.g. university provided courses) providing a minimum of 2 days or 16 hours training.

The Purpose of this Farms HAACP plan is to identify and control, prevent and eliminate food safety hazards.

The HACCP Team have identified the Scope of this study as being:

From the purchase of the seed or propagation materials through to the final harvesting and collection of produce by packing facilities; taking into account all possible Microbiological, Chemical or Physical hazards which could occur during this process.


The HACCP plan provides an overview of the process involved in: Intake of stock,Growing, Harvesting, Storage, Cooling, Packing of stock, and Dispatch of stock.


  • Cabbage
  • Collard Greens
  • Kale
  • Turnip Greens
  • Mustard Greens
  • Leeks
  • Sweet Corn
  • Garden Beets
  • Pumpkins
  • Swiss Chard


  • The HACCP team also take’s into consideration all potential hazards from the country of origin from all sourced products.Although temperature control has an important part to play to ensure product quality, it has been determined by the HACCP Team that a deviation in the temperature regime within the facility will at present not compromise product safety and has not deemed this a potential risk. None of the above commodities are considered to be a potentially hazardous food, and will not change their physical state at our farm. However this will be reviewed in light of any future developments. The HACCP study takes into consideration that the company operates prerequisites programs, which include:
  • Good Manufacturing Practice
  • Quality Management Systems
  • Preventive Maintenance
  • Personnel and Training
  • Process Control
  • Calibration
  • Supplier Quality Assurance


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