HACCP

• Saves your business money in the long run
• Avoids you poisoning your customers
• Food safety standards increase
• Ensures you are compliant with the law
• Food quality standards increase
• Organises your process to produce safe food
• Organises your staff promoting teamwork and efficiency
• Due diligence defence in court.

Principles of HACCP

The HACCP is a tool to help processors ensuring the safety of their food products. Therefore, the process steps during the food manufacturing that can lead to a contamination of the products with physical, biological or chemical impurities need to be detected. After that, those critical steps can be monitored and preventive actions to avoid or minimize the risks can be taken.

To be effective, the HACCP must be prepared specifically for each manufacturing process, following the seven basic steps prescribed by the UN:

1. Execution of a Hazard-Analysis

2. Identification of Critical Control Points

3. Determination of limit values for each CCP

4. Introduction of CCP monitoring procedures

5. Determination of corrective actions

6. Introduction of procedures to ensure the HACCPs error-free operation

7. Establish record keeping procedures