LENZ FOOD SOLUTIONSTM
E-Mail: haccp@lenzfoodsolutions.com
Systematic, Preventive Food Safety Programs
Compliant with
Federal, State, and Municipal Health Codes.
We specialize in creating Hazard Analysis and Critical Control Point (HACCP) plans and their supporting written programs for a variety of clients: animal slaughter establishments, meat and poultry processing facilities and restaurants, butcher shops, juice operations, and chocolate products.
Our services include, but are not limited to, the following for your product's unique process:
- HACCP Plan
Process Flow Diagram
Hazard Analysis
Monitoring Forms
Supporting Documentation
- Prerequisite (PR) Programs
Good Commercial/Manufacturing Practices (GCPs/GMPs)
- Regulatory Research
- Troubleshooting Food Quality Issues
- Conducting In-House Microbiological Analysis
- Coordinating Third Party Laboratory Analysis
- Label Approval
- Employee Training
We develop, assist in the implementation of, and provide you the means to monitor these food safety plans and programs for your product(s). When adhered to and executed in the manner we prescribe, our HACCP plans shall effectively demonstrate the wholesomeness of your food product and satisfy the expectations of the
federal, state, and/or municipal public health authorities under whose
jurisdiction(s) your facility operates.
Below are some examples of public health authorities and the respective codes of law they enforce:
United States Department of Agriculture (USDA)
Food Safety and Inspection Service (FSIS)
United States Code of Federal Regulations, Title 9, Chapter III, Animals and Animal Products
New York State Department of Agriculture & Markets (NYSDAM)
Division of Food Safety and Inspection
New York Codes, Rules, and Regulations; Title 1
New York City Department of Health and Mental Hygiene (NYCDOHMH)
Rules of the City of New York, Title 24, Article 81, Food Preparation and Food Establishments
Contact: haccp@lenzfoodsolutions.com
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All rights reserved. No part of this material may be reproduced or altered or utilized in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage or retrieval system, without permission in writing from the copyright owner. The links to other websites contained on this web page are provided solely for educational purposes. They do not indicate, nor are they intended to imply, endorsement of the contents of this website or LENZ FOOD SOLUTIONS, L.L.C. by any federal, state, or municipal public health authority, academic institution, private company, or professional organization.
Process Flow Diagram
Hazard Analysis
Supporting
Documentation
HACCP Plan Summary
