HACCP
What is HACCP?
HACCP a system of self-control for the food industry. It is based on food safety, and avoidance of problems due to food contamination. This is the system for assuring food safety. The system is based on activities designed to prevent potential hazards to human health. Some of these actions are mandatory and required by the state in order to guarantee safe food for consumers. As this deals with legal implications, food companies must observe these requirements.
International meaning of HACCP
HACCP is accepted internationally as the most effective tool to ensure food safety. The World Health Organization has clearly specified that HACCP is the system of choice to ensure food safety in the world. Australia, the Far East and most other countries are adopting HACCP into their legislation. It is recognized, that in a global market food safety is of vital importance to trade.
HACCP and Quality management systems are important for all food industry related businesses in Europe.
HACCP goals
HACCP is a systematic approach to the investigation, assessment and prevention of food production hazards. HACCP specifies the general principles and methods to be adopted. Following these principles and methods, each organization can implement a system, which will be appropriate to its own working practices, conditions and usage. HACCP is a system of analysis, which provides an opportunity for management to implement and maintain a practical assurance system for food safety.
HACCP Principles
HACCP provides a systematic assessment through all food production stages (from processing of raw materials to food production and distribution to customers), by identifying critical points in the food production cycle. HACCP provides a method of controlling food safety through all the production and distribution processes, not just checking the final product.
Major HACCP benefits
- HACCP is the most effective tool to reduce risks associated with food production; and to prevent possible food contamination and poisoning.
- HACCP can lead to reduced operational costs in food production because technical resources are concentrated at the critical points.
- HACCP can reduce losses in production, as problems can be identified and resolved during production, not afterwards.
- HACCP certification will demonstrate proper management of food safety, for customers.
- HACCP will help improve market share.
- HACCP certification is a pre-requisite for entry into European markets.
Implementation process of HACCP
- Identify all potential hazards to human health
- Assess the hazard and its potential severity
- Evaluate the likelihood of its occurrence
- Then determine the risk — that is the possibility of the hazard occurring and the consequences should it occur.
When considering whether or not to introduce a HACCP system in your company, bear in mind that HACCP has been accepted internationally as the system of choice to ensure food safety. A certified HACCP system will publicly demonstrate your concern for customer safety.
