HACCP

HACCP - Hazard Analysis and Control of Critical Control Points

HACCP

What is HACCP?

• HACCP stands for Hazard Analysis and Critical Control Point, which translates to "Hazard Analysis and Control of Critical Control Points". Critical points are points in the technological cycle of food, where biological, chemical and physical hazards are likely to occur, which can have a negative impact on food and the human body. Critical control points must be managed in order to maintain the level of danger, reduce or eliminate it.
• HACCP is a science-based and systematic approach. The HACCP system has an extremely preventive character, related to the prevention of the risks of food contamination and reducing the likelihood of their occurrence.
• The HACCP requirements are based on the principles of the Codex Alimentarius. The publications of the Codex Alimentarius containing recommendations concerning food safety, which are included in the legislation of the EU member states. As a common document, Directive 93/43/EEG of the Council of Europe has been developed, which is based on the guidelines of the Codex Alimentarius.
• The successful implementation and implementation of the HACCP system is closely dependent on well-specified, documented and fully functioning food hygiene programs based on the requirements of the Codex Alimentarius.
• The scope of application of HACCP systems covers the entire food chain - from primary production (of fruits, vegetables, animals and others for human consumption), through production, transportation, storage, distribution, trade, packaging and repackaging, serving, to the final consumption of food by humans.

Therefore, HACCP systems are applicable to all parts of the food chain, as well as those that produce food packaging, cleaning and disinfecting products for food outlets, animal feed and plant protection products.

Principles of the HACCP system

HACCP is based on seven main principles:

1. Hazard analysis

Identification of all potential hazards associated with the individual stages of technological processing of food, hazard analysis and risk assessment, discussion of control measures.

2. Definition of Critical Control Points or CCP (Critical Control Point)

Identification of the points at which the probability of occurrence of a hazard affecting the human body requires additional intervention to prevent the risk, minimize or eliminate the likelihood of occurrence of danger.

3. Setting a critical limit and introducing it

A critical limit is a threshold value of a criterion that separates the acceptable from the unacceptable value of a hazard. The defined critical limit for a given perimeter must be respected to ensure that the CCP is under control.

4. Establishment of CCP monitoring/control system through monitoring

A control system to ensure that each CCP is under control, i.e. that critical limits are respected.

5. Establishment of corrective actions/measures

Corrective action is taken when monitoring shows that a particular CCP is out of control. Then the situation that has arisen must be immediately corrected by taking appropriate action.

6. Establishment of procedures for verification/verification of the system

They are aimed at confirming that the HACCP system is working effectively, as well as detecting possible shortcomings based on the control data of the identified control and critical points.

7. Entering documentation

Documentation shall include all procedures and records relevant to the application

The principles and preliminary steps for building a HACCP system, described in the Codex Alimentarius, are the basis of all other standards related to food safety: ISO 22000, IFS Food, IFS Logistics, IFS Broker, BRCGS Food safety.