HACCP PLAN

HAZARD ANALYSIS CRITICAL CONTROL POINTS – CODEX ALIMENTARIUS

HACCP PLAN

The HACCP plan is a preventive, “self-monitoring” method of food safety and it is compulsory for all food handling companies. By applying the HACCP plan, are identified and controlled all those critical points in the production chain which are considered to pose risks (biological, chemical, physical) to the health of the consumers.

 

The HACCP system is addressed to:

This standard is applied to all companies, regardless of their size, related to food production. Such companies are those producing, processing, standardizing, and distributing products.

 

The most important prerequisites of the standard concern:

  • Conduct a risk analysis for biological, chemical, or physical hazards
  • Identification of critical control points
  • Definition of the critical limits
  • Establishment of a monitoring system for critical points
  • Introduction of corrective actions
  • Establishment of verification procedures
  • Documentation and files

 

Benefits of applying the standard:

  • It is a proof of compliance with the current Legislation (National and Community)
  • It is a prerequisite for the development of other standards such as ISO 22000: 2005, BRC, IFS, FSSC 22000, SQF
  • It ensures the quality of the final product and consequently the satisfaction and trust of the customers
  • It improves the image of the company to all members (staff, customers)
  • It presupposes the continuous training of the staff in matters of food safety
  • It provides the possibility of immediate updates on issues related to food safety to the consumers as well as ensuring immediate withdrawal in case of crisis
  • It presupposes the constant control of the products in matters of quality and safety