Certification for the food industry - HACCP

Hazard Analysis and Critical Control Points (HACCP) is a systemic approach to ensuring food safety by identifying and estimating the scale of hazards in terms of food health requirements and the risk of hazards during all stages of food production and marketing. Initially, it was developed for the implementation of the American manned space flight program in order to ensure microbiological safety of food for astronauts. Currently, it is the basic system addressed to entities operating on the food market, running food trading facilities or catering. The obligation to implement and maintain a management system based on HACCP requirements is regulated in Poland by both the Act of August 25, 2006 on food and nutrition safety and Regulation (EC) No. 852/2004 of the European Parliament and of the Council of April 29, 2004 on hygiene. foodstuffs

All HACCP systems are based on seven principles that support the construction of an effective and reliable mechanism ensuring the highest hygiene standards. Importantly, these rules should be regularly checked to ensure compliance with the requirements.

 
The 7 HACCP principles:
– Hazard analysis and risk assessment related to the raw material and food production process at all its stages,
– Indication (identification) of critical control points (CCP),
– Establish criteria for each CCP,
– Establishing a procedure for CCP monitoring and data recording,
– Defining corrective actions,
– Establishing a procedure for the verification of the HACCP program,
– Establishing the method of keeping and storing records documenting the HACCP program.