News – HACCP SYSTEM

What is HACCP?
As its name implies, Hazard Analysis and Critical Control Points (HACCP); is based on identifying all the potential hazards in the ingredients, packaging and food production processes and taking sufficient measures to prevent and avoid all possible risks of contamination and thus guarantee food safety. The system has been accepted by all food safety schemes, it is the best prevention tool for food safety.

HACCP includes all classes of potential safety hazards: microbiological, chemical, and physical. Hazards can appear in a natural way, by contribution of the environment or be generated by error in the production process. Chemical hazards are most feared by many consumers, however, microbiological hazards are the most serious from a public health point of view. Physical hazards are the easiest to identify by consumers.

Some examples of potential hazards are as follows:

1. Physical: Metal fragments, nails, staples, etc.
2. Chemicals: Heavy metals, pesticides.
3. Microbiological: Pathogenic microorganisms, salmonella, listeria monocytogenes, e. coli etc.

Each product or group of products and it production process has its own HACCP plan.

HACCP Benefits
•    Increases consumer confidence in food hygiene.
•    Eliminate barriers to international trade.
•    Identify the dangers that the safety of the product can have.
•    Increases the competitiveness of organizations in the general market.
•    Introduces new products and technologies.
•    Allows efficient use of resources and cost reduction.
•    Promotes compliance with the requirements of legislation and inspection.
•    Reduces the appearance of foodborne illness.
•    Reduces the need for inspection and analysis of final products.