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  1. Hazard Analysis Critical Control Point (HACCP)

Dairy Grade A Voluntary HACCP

In 1999, the National Conference on Interstate Milk Shipments (NCIMS) initiated a voluntary dairy HACCP pilot program for dairy plants to test the concept that a HACCP program could function as an equal alternative to the numerical ratings that have been used for years to measure a plant’s compliance. HACCP is a science-based system used to ensure that food safety hazards are controlled to prevent unsafe food from reaching the consumer. The program utilizes current National Advisory Committee on Microbiological Criteria for Food (NACMCF) consistent with current FDA recommendations.

Program Documents | References | Forms

Program Documents

The voluntary HACCP alternative program requirements that were accepted at NCIMS are identified throughout the NCIMS Program documents below:


Required Forms

These forms are available on the FDA Forms Page.

Aids for completion of Required Form FDA 2359m, Milk Plant, Receiving Station, or Transfer Station NCIMS HACCP System Audit Report


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