What is a HACCP system?

HACCP is a food self-monitoring system based on food safety and the prevention of related problems - it is a system for ensuring food safety. This system is based on a set of actions that prevent threats to human health. Some of these activities are required by the state to guarantee the supply of safe food to the population. In carrying out these activities, the economic operator shall comply with national law. Without these actions, the company's activities are in fact illegal.

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The international significance of the HACCP system

The HACCP system has been accepted by international food organizations as the most effective means of controlling foodborne illness. The Code of the World Health Organization clearly states that this system must be chosen to ensure global food security. Australia, the Middle East and other countries are also implementing HACCP principles in their legislation. In European countries, HACCP and quality management systems are an integral part of any food business.

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Purpose of HACCP

In essence, HACCP is a systematic approach to identifying potential hazards, assessing their significance and preventing them. HACCP sets out general principles and methods. According to them, each company, according to its specifics, creates a self-monitoring system appropriate to its circumstances and easy to use. It is an analysis system that enables the company's management to implement and maintain an economical food safety program.

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Principles of HACCP operation

The HACCP system includes a systematic assessment of all stages of food production (from the extraction of raw materials or the production of ingredients to the arrival of the finished food at the purchaser), identifying those points that are critical to the safety of the food. The HACCP system provides a method of controlling food safety throughout the food production and distribution process, rather than being limited to the inspection of the final product.

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The main advantages of the HACCP system

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• The most effective way to control and prevent food poisoning and morbidity.

• Provides lower production costs in a food processing plant.

• Provides savings in production costs by concentrating technical resources at critical points in the process.

• Allows to reduce production losses, as it is possible to solve problems already during production.

• Demand for products is increasing.

• The HACCP certificate will demonstrate appropriate food safety management to customers.

• HACCP certification will help increase the market share of products.

• HACCP certificate is the main condition for importing products to European markets.

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Sequence of HACCP implementation work

1. The company must identify all possible hazards that may harm human health.

2. The severity of the potential threat (severity of the consequences) must be investigated.

3. The likelihood that the specific threat may materialize needs to be assessed.

4. At the same time, the risk must be assessed by looking at the severity of the consequences of the potential threat and the likelihood of their occurrence.

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HACCP support systems

When thinking about the need to implement this system in your company, keep in mind that the HACCP system has been accepted by international food organizations as the most effective means of controlling foodborne illness. As well as the fact that a certified HACCP system demonstrates your concern for consumer safety.