HACCP Food Safety System Requirements and Principles
HACCP: Hazard Analysis and Critical Control Points
HACCP stands for Hazard Analysis and Critical Control Points. It is the adaptation of the Castilian acronym ALARA HACCP. It is a recognized international system to manage food safety. It is based on applying a preventive system to ensure the final product is free of hazards.
In 1993 the European Union made the application of HACCP in food businesses obligatory by Directive 93/43/EEC. In 1996 the relationship was established by Decree 2207/1995 laying down health rules concerning foodstuffs. Regulation (EC) No 852/2004 of the European Parliament and of the Council further addresses hygiene of foodstuffs.
HACCP Systems and Good Hygiene Practices
HACCP systems or their guides include guides to good hygiene practices (GHP, sometimes written GPcH). GHPs can be sectoral or generic: generic GHPs cover common activities in certain food areas. Company-specific models are the equivalent of a GHP designed by a company and tailored to their particular requirements. Requirements of food hygiene also apply to firms that do not process food.
Regulation 852/2004 and HACCP Principles
Regulation 852/2004 of the European Parliament and Council on the hygiene of food products provides in Article 5 that business operators must implement procedures based on the HACCP principles. The principles of HACCP are as follows:
- Identify hazards that must be prevented or reduced to acceptable levels.
- Detect critical control points (CCPs) in the phases where control is essential to prevent, eliminate, or reduce a danger.
- Establish critical limits for each CCP: boundaries that separate acceptability from unacceptability to prevent, eliminate, or reduce the identified hazards.
Types of Hazards
- Biological hazards: viruses, bacteria, etc.
- Chemical hazards: pesticides, herbicides, etc.
- Physical hazards: glass fragments, foreign objects, etc.
Verification and Basic Requirements
The verification of the HACCP system determines whether it is operating according to plan.
Basic requirements include:
- Training of workers
- Maintenance of premises
- Cleaning and disinfection
- Pest control
- Water supply
- Good handling and construction practices
- Traceability
Other Requirements
- Premises design
- Control of suppliers’ facilities and equipment
Cleaning and Sanitation Plan
A cleaning plan must show:
- All business units, indicating tasks and when necessary
- Installations, equipment and tools involved in the production process
- The person or persons responsible for each operation, stage, or phase of the plan
- Products to be used
Disinfestation and Rodent Control
Disinfestation and rodent control require:
- Evaluation and diagnosis of the situation, identifying potential risks and possible sources of pest entry and development
- Establishment and official registration of pesticide service companies to implement the pest control scheme
- Contract with such a company
Water Supply
The food business must ensure the origin, quality and suitability of water and related facilities. ABATEC: description and water …
Traceability
Traceability: there are three points for tracing back in the process, a registration/documentation system, purchase records, and a description of how traceability is maintained.
Deterioration and Processing Stages
Deterioration: the phase in which the raw products pass through facilities where they will be handled and transformed.
Reception
Reception is the phase in which the goods arrive at the establishment. It is important to control transport, packaging conditions and labeling.
Management in the Catering Sector
Management: indications of phases in the catering industry, canteens, bars, cafés and restaurants (GHP/GPcH): to help individual establishments in the catering sector, local governments promote guides or manuals that include management tables identifying all the phases of catering activity.