What does HACCP stand for?
Hazard
Analysis
Critical
Control
Point
Legal basis and entry into force:
The Ordinance regarding the hygiene of foodstuffs 1997 (1975 and Directive 93/43/EWG). The Ordinance entered into force starting on 01.03.1999.
What is a HACCP concept?
It is a control and management system, that was implemented as a tool to guarantee food safety. As a result of the hazards analysis, all thinkable, biological, chemical and physical hazards which could theoretically occur in the production process must be removed according to the principles used, before they could affect the finished product.
Analysis of possible hazards for food in the processes implemented in a food factory.
Identification of possible points where hazards could interfere with production of food.
Establishing those points which are critical for food safety – „critical points“.
Establishing and using effective means of specifying and monitoring these critical points and check of the hazard analysis for food, of the critical points as well as means of specification and monitoring at regular intervals and in case of occurrence of modifications in the methods of food processing of the enterprise.
The content of a HACCP plan?
The concept’s contents are individual and should match each enterprise. The measures to be set forth in any HACCP plan could be for example:
Disinfection and cleaning measures:
A cleaning and disinfection plan must be drawn-up. Managers responsible for cleaning and disinfection should be appointed, that shall be responsible for the implementation and monitoring of these measures.
Plan for hygiene control:
Control of goods upon entry, control of the storage temperature in refrigerators, supervision of the management points, if necessary in order to guarantee the safety of products.
Hygiene training for personnel:
There must be evidence that the personnel attended the relevant training courses.
A plan for water expulsion figured in a plan sketch:
All the points of water expulsion must be marked on this plan sketch.Plan for the control vermin:Which are the norms and measures implemented to prevent the proliferation of vermin.
- Hazards analysis
- Establishing the critical control points (CCPs) upon the control of identified hazards.
- Establishing the critical thresholds that allow an effective control.
- Establishing and implementation of a monitoring system.
- Performance of correction measures in case the critical thresholds are surpassed.
- System verification.
- Implementation and drawing-up of documentation (the documentation task).
