|
Friday, 30 October 2009 14:10 |
|
HACCP - Hazard Analysis and Critical Control Points according to Regulation (EC) No 852/2004 and Codex Alimentarius standards, guidelines and code of practices
Hazard Analysis and Critical Control Point (HACCP), is used to describe an internationally recognized way of managing food safety and protecting consumers. It is a requirement of EU food hygiene legislation that applies to all food business operators except farmers and growers.
EU Regulation 852/2004 (Article 5) requires food business operators, including meat plant operators to implement and maintain hygiene procedures based on HACCP principles.
Food business operators shall put in place and maintain procedures based on the following HACCP principles:
- Identifying any hazards that must be prevented, eliminated or reduced to acceptable levels
- Identifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels
- Establishing critical limits at critical control points for the prevention, elimination or reduction of identified hazards
- Establishing and implementing effective monitoring procedures at critical control points
- Establishing corrective actions when monitoring indicates that a critical control point is not under control
- Establishing procedures to verify that these measures are working effectively
- Establishing documents and records to demonstrate the effective application of these measures
HACCP system is not focused only to final end-product but to whole production process.It is able to detect failure in production process direct in producer and in advance off distribution product to customers. Also, HACCP use sophisticated system for date recording and control system. HACCP is functional utility to protect brand name, producer name and customer health.
|
