HACCP

What is HACCP?

The HACCP certificate covers food production processes and services in the food sector and specifies the necessary hygiene requirements to produce safe food. It focuses on identifying, evaluating and controlling hazards that may threaten food safety during the production process. There are 7 HACCP principles, which represent basic requirements for implementing the HACCP system.

The successful application of the HACCP system requires full commitment and involvement of the company’s management and a multidisciplinary approach.

Increased customer confidence, avoidance of unnecessary costs, efficient use of resources, compliance with legal requirements and reduced food safety risks are key factors for businesses that want to position themselves higher at the national and international level.

What are the main advantages of HACCP certification?

1. Guaranteed food safety:Shows that the food produced is safe for consumption by the consumer.
2. Competitive advantage:Competitive advantage in the market and better reputation for the company.
3. Regulatory compliance:Fulfilled legal prerequisite or requirement for working with food.
4. Increased consumer and customer confidence:Gaining and/or strengthening trust in the safety of the product among known and potential customers.
5. Comprehensive risk control approach:Focus on risk control throughout the entire production process, from primary materials to final products.

Benefits of obtaining HACCP certification

• Increased efficiency:Helps improve operational processes, minimize errors in the production process and reduce waste.
• Consistent quality:Ensures that all products are produced according to the same standards and procedures.
• Food product protection:Minimizing microbiological, chemical and physical contamination during the production process and throughout the supply chain.
• Cost reduction:Potentially reducing costs associated with product non-conformity.
• Process optimization:Helps optimize production processes by improving control and monitoring of all stages of production.

How to get HACCP certification?

1. Education and readiness:Learn the requirements of the HACCP Food Safety Management System and its principles.
2. Implementation:Introduce a food safety management system that meets the requirements of HACCP and its principles.
3. Pre-certification audit:Conduct an internal audit and readiness assessment.
4. Selection of a certification body:Select an accredited certification body.
5. Official verification:An accredited certification body will conduct an external audit.
6. Certification:If you meet the requirements, you will receive a HACCP certificate.

Which industries implement HACCP?

• Food and beverage manufacturing
• Food packaging manufacturers
• Nutritional supplements and additives
• Agriculture
• Transportation and distribution
• Food equipment manufacturing
• Food storage
• Restaurant services and catering services

How long does a HACCP certificate last?

The HACCP certificate is valid for three years. However, annual surveillance audits are required to ensure compliance with the requirements. After three years, recertification is carried out.

How do I implement HACCP?

1. Plan:Create a plan for implementing HACCP.
2. Create a team:Appoint people responsible for implementation.
3. Assess current practices:Identify weaknesses and gaps in the system.
4. Define policies and procedures:Establish a documented food safety management system, define hazards and determine critical control points.
5. Education:Train employees on the requirements of the HACCP principles.
6. Implementation:Integrate new policies and procedures into daily activities.
7. Measurement and monitoring:Set up mechanisms to monitor and evaluate performance.
8. Preparatory audit:Conduct an internal audit to verify compliance.
9. Certification:Engage in the process of an official audit by a certification body.