HACCP Research
Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to identifying, assessing and assessing the risk and severity of various microbiological, chemical and physical hazards associated with all stages of the production of a food, from raw material management to the final consumption of the product.
The HACCP system operates on a precautionary level, examining the potential risks in a systematic way and controlling them by simple means.
The HACCP system is applied per process, per line and per product. Thus, the uniqueness of each food becomes evident – as it incorporates the history of raw materials, the production method and the particularities of the establishment – which was previously difficult to comprehend.
The HACCP study in a company, in addition to guaranteeing greater food security, contributes to better exploiting a company’s financial resources and responding quickly to resulting problems. In addition, it contributes to the development of international trade, enhancing credibility in global food trafficking, as well as inspection procedures by government agencies.
Since 1993, compliance with the HACCP system is mandatory for all food business operators. The European Union adopts a Council Directive (93/43 / EEC) to ensure hygiene and states that a process must identify and control each stage, which is critical to the safety of the food produced. The WHO makes proposals for the role of governments and food industries in implementing the HACCP system.
In 2004, the directives of the European Union were renewed and finalized through Regulations 852/2004, 853/2004 and 854/2004.
A key prerequisite for the proper installation of a quality management system is its correct documentation. The recording of all the information necessary for the correct operation of the system.