Hazard Analysis Critical Control Point is a legal requirement and a systematic, preventive approach to food safety from biological, chemical and physical hazards in food processing that can result in finished products being unsafe for consumption. HACCP defines a way to identify, record, reduce and monitor risks.
What exactly is behind HACCP?
It involves the hazard analysis and control of critical points at all relevant stages of the preparation, processing, production, packaging, storage, transport, distribution, treatment and sale of food.
This is what the standard says
According to the current Regulation (EC) No 825/2004 of the European Parliament and of the Council of 29 April 2004 on food hygiene Chapter 1, Article 1/a, the responsibility for the safety of food lies with the food business operator!
Where does HACCP apply and what happens if it is not complied with?
HACCP applies to all companies in the supply chain in which one of the above-mentioned activities is carried out - regardless of whether the activity is for commercial purposes or not. This means that from large, industrial food companies to small snack bars, all work steps must be recorded, critical control points defined, regularly checked and documented in a way that is comprehensible for the food control authority. If this does not happen, the consequences range from fines up to closure of the production facility or kitchen by the authority.
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