HACCP: Hazard Analysis and Critical Control Points system
Characteristics of the HACCP System: The HACCP (Hazard Analysis and Critical Control Points) system represents a systematic and scientific approach to ensuring food safety. It carefully monitors critical points in food processing, preventing biological, chemical, and physical risks. Before HACCP, verifications were carried out after the production process, often only after sale to the consumer, leading to consumption risks before irregularities were identified.
Origins and Regulations: Originating in the United States in the 1960s to ensure the safety of food for NASA astronauts, HACCP was introduced in Europe in the early 1990s. EU Regulation EC 852/2004 makes procedures based on HACCP principles mandatory for all food business operators without the need for national implementation.
Areas of Application: The HACCP system involves pharmacies, restaurants, food retailers, butcher shops, bakeries, and many others, extending to all stages of production, from harvesting to sale. Its application is crucial to ensuring food quality, protecting public health.
Fundamental Principles of HACCP: The system is based on seven principles:
- Hazard identification and risk analysis.
- Identification of CCPs (critical control points).
- Establishment of critical limits.
- Establishment of monitoring procedures.
- Establishment and planning of corrective actions.
- Establishment of verification procedures.
- Establishment of record-keeping procedures.
Staff Training: Food sector personnel must receive training in food hygiene, in accordance with EU Regulation EC 852/2004. This training, often referred to as "HACCP Course," is essential to ensure awareness and control over the application of preventive and corrective measures.
In summary, the HACCP system is a fundamental pillar for ensuring food safety, and its application is essential for all food business operators, including those involved in the production, distribution, and sale of cleaning products.