The HACCP standard will help you continuously monitor food safety within your organization and manage it effectively. The HACCP system is a significant tool for improving business operations and processes, making the product safer for consumers.
Risk analysis and critical control points (HACCP, in English “Hazard Analysis and Critical Control Point”) represent a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards. It is a preventive procedure where the manufacturer observes, controls, identifies, and analyzes certain critical points in food production to prevent contamination.
As best practices that are fully aligned with and meet all the criteria set by the Codex Alimentarius Commission (CAC), established by the World Health Organization and the Food and Agriculture Organization of the United Nations, the HACCP standard is essential for complying with all national and international regulations regarding food safety and integrity. It is suitable for primary and secondary producers as well as for processors and many companies in the food industry, serving as a key to their success in marketing their products. Sometimes mistakenly referred to as the HASAP standard or HASAP certificate, it fundamentally represents a logical approach to protecting products through the measures outlined below.
The HACCP system involves implementing measures to achieve safe products, such as:
- Technical prerequisites in the facility, such as the use of washable surfaces on floors (ceramics, epoxy resins, sanitary skirting, etc.), walls, work surfaces, and all other areas where food is handled.
- Hygienic minimum requirements for maintaining all surfaces, tools, machines, and other work materials.
- Establishing documentation to control the HACCP system.
- Certification of the HACCP system for continuous improvement and maintenance – HACCP inspections.