Hazard Analysis and Critical Control Points (HACCP) for the Cannabis Industry: Part 3

Parts One and Two in this series have defined Good Manufacturing Practices, introduced Hazard Analysis and Critical Control Points (HACCP) and explained the first HACCP step of hazard analysis. A food safety team will typically work from a flow diagram to identify biological, chemical or physical hazards at each step […]

Hazard Analysis and Critical Control Points (HACCP) for the Cannabis Industry: Part 2

HACCP is a food safety program developed in the 1960s for the food manufacturing industry, mandated for meat, seafood and juice and adopted by foodservice for the safe serving of meals at restaurants. With state requirements for the safe production of cannabis-infused products, namely edibles, facilities may be inspected against […]

Hazard Analysis and Critical Control Points (HACCP) for the Cannabis Industry: Part 1

Hazard Analysis and Critical Control Points (HACCP) Defined Farm-to-fork is a concept to describe the control of food safety starting in the fields of a farm and ending with deliciousness in my mouth. The more that is optimized at every step, the more food safety and quality are realized. Farm-to-fork […]