A Hazard Analysis and Critical Control Points (HACCP)-based program is not a document that is simply written and forgotten. Changes occur over time, whether those are related to the facility, the process, or the ingredients. In addition, collective knowledge about science and technology improves; for example, the survivability of a given pathogen under certain processing conditions or the effects of climate change (drought) on increased incidence of mycotoxin hazards in raw agricultural commodities. Due to these factors, a company's Food Safety Plan/HACCP Plan ("the plan") must adapt to reflect these ongoing changes and any new information. This is where reanalysis comes in. Reanalysis is a critical component of the verification principle where the plan is reviewed to ensure that it is accurate and applicable, and that it reflects change and improved understanding. Reanalysis activities also incorporate the review of records to identify trends.
When the time comes to reanalyze the plan, this process needs to be more than a "rubber-stamping" of the current plan; it needs to be a chance to truly confirm that the plan is working and is sufficient to control the identified hazards. Within this process, it must be ensured that all required documentation is present including validation support and process records. It is reaffirmed that all hazards have been identified, that appropriate controls are in place for these identified hazards, and that these controls are performing as intended.