What is it?

HACCP (Hazard Analysis and Critical Control Points) is a system for analysing hazards and identifying critical control points. It is a system widely recognised throughout the world. HACCP is primarily used in the food industry, but other sectors, such as the pharmaceutical and cosmetics industries, are increasingly adopting its principles.

The aim of implementing the HACCP system is to manage and control risks associated with food safety. HACCP guidelines state that this supervision should take place at every stage of production, as well as at every stage related to food supply. Organisations that are committed to ensuring the safety of the food they produce should comprehensively monitor all stages. To ensure products of the highest quality, appropriate raw materials and other materials (such as packaging) must be selected and tested with the utmost care, followed by control of the production and storage processes. These measures are intended to reduce or completely eliminate potential hazards.

The HACCP system is based on seven principles which require the organisation to:

• Identifying potential hazards (physical, chemical and biological).
• Establishing critical control points (CCPs).
• Setting critical limits.
• Establishing a system for monitoring CCPs.
• Establishing corrective actions.
• Defining verification methods to confirm that the HACCP system is working effectively.
• Developing documentation and maintaining records.

Organisations holding HACCP certification meet all the above points, thereby demonstrating that they have control over food safety hazards.

Implementing the HACCP system will streamline processes within the company and save money. Instead of inspecting the finished product, the entire production process is monitored, which results in a higher number of products meeting the specified requirements.

Who is it for?

Food safety management is intended for any organization involved in the food chain, regardless of its size or industry.

Benefits

• Providing products that are safe for health and life;
• Increased consumer confidence;
• Increased customer satisfaction;
• Optimization of production processes;
• Increased process efficiency;
• Reduction in the number of non-conforming products