Hazard Analysis and Risk-Based Preventive Controls (HARPC)

In accordance with the 2011 Food Safety Modernization Act, we’re transitioning our food safety plans to comply with the new process, the Hazard Analysis and Risk-Based Preventive Controls (HARPC) -- formally known as the Hazard Analysis and Critical Control Points (HACCP). Through these changes, we’re shifting our focus from responding to contamination to preventing it altogether.

Analyze the Threat

Facilities analyze the threat of potential hazards associated with products in storage. Based on this ongoing analysis, control measures are developed, deployed and routinely monitored to ensure a consistently safe food supply.

HACCP/HARPC Lead Instructor

Americold’s senior management team includes a HACCP/HARPC Lead Instructor tasked with maintaining food safety programs and processes by: managing training programs and food defense plans, mentoring the on-site HACCP-trained teams, and monitoring performance.

Food Safety and Site Security

Food safety and site security are fully deployed through the Americold Operating System (AOS). Within the AOS, sites are expected to regularly inspect their facilities, conduct internal audits of quality and food safety programs, and continuously improve and strengthen the site’s processes.