HACCP Essence & Features

It is a globally recognized method for managing food industry risks. It provides customers and society with confidence that food safety program is properly managed. HACCP is a set of rules for organizing production activities based on 7 principles, which guarantees the output of a high-quality and safe product for the consumer. To achieve the ultimate goal, providing people with safe food, HACCP principles must be followed by all enterprises through which production go from raw materials state of to consumer. Everyone should work according to HACCP: from agricultural enterprises to retail stores and catering establishments.

HACCP Importance and Realization

Ensuring food safety will also help protecting your firm from:

  • financial & legal consequences of poisoning causing;
  • financial & legal consequences of allergies due to inappropriate handling of food allergens;
  • loss of clientele due to a reputation for improper handling of products or unsanitary conditions.

HACCP – effective normative method in realization and maintenance of which, all stages of the life cycle of food product are considered – from receipt of raw materials to products use by end consumer. HACCP performance and certification apply to the following organizations:

  • catering establishments;
  • raw materials processors;
  • all retail establishments selling food, including online stores;
  • manufacturers of feed, veterinary drugs, fertilizers, pesticides;
  • agricultural producers of raw materials: agricultural holdings, agricultural firms, farms, partnerships and cooperatives;
  • companies that implement storage, packaging, packaging and transportation of products;
  • manufacturers of cleaning and disinfecting production and commercial equipment.

Points of Analysis

HACCP concept of describes a stage, moment or operation during which it is possible to apply special mechanisms for elimination or reduce hazards to an acceptable level. Initially, you need to consider processes that include:

  • products receipt;
  • cooking food;
  • serving dishes;
  • elimination of waste.

Next, consider safety threats that can occur with each process. After you have identified all possible hazards, categorize them into biological, physical and chemical. Keep in mind that there is no common template that can be applied to identify mistakes in the food business. Many things, such as the physical structure of the business, the equipment, the components that are used and the processes, make the business unique. Even companies processing or prepare similar products do not necessarily identify the same hazards.

Critical limits are often connected with parameters that can be measured with instruments or which can be answered in the affirmative or not, for example:

  • time indicators;
  • temperature;
  • acidity;
  • shelf life.

Critical limits have a clear meaning. Defining or assigning clear values ​​to critical limits is difficult because there are many hazards, each with different allowable values. Sometimes it may be necessary to do tests or obtain data from external sources (for example, regulatory documents, expert opinions) in order to obtain values.

 

Prev Next