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HACCP  is a self-control system of dangers that may affect the safety of food and includes the application of good practices (hygiene, manufacturing, distribution, documentation, ...) within the entire chain of food preparation and, as today can be often heard, from field to table.

HACCP and good practice

The application of the HACCP system, GOOD HYGIENIC PRACTICE (GHP), GOOD MANUFACTURING PRACTICE (GMP) and GOOD DISTRIBUTION PRACTICE (GDP) present the basis of the insurance of healthy correct products. Therefore it is important that these requirements apply within the entire chain of production, during distribution and storage of food products, up to the deliveries to end user. The interest of manufacturers and companies that deal with the distribution and storage of food is healthy correct product.
Set of rules that regulates required quality assurance system in the distribution chain, from manufacturer to the end users, is included in the requirements of GOOD DISTRIBUTION PRACTICE (GDP).
Distribution includes overall activities undertaken in the aim of the organizing, implementation and monitoring of delivery and/or shipment of the product between the two participants and/or locations. Key component of the distribution is a transport that must be made in accordance with the requirements of GOOD DISTRIBUTION PRACTICE, as well as with the requirements of law and regulations related to safety and quality of food products.
  

From farm to fork…

The application of HACCP principles and requirements of GOOD DISTRIBUTION PRACTICE should ensure food storage at the prescribed warehouse and temperature conditions, permanent protection from contamination and spoilage of food, stock rotation and storage in the secured and protected areas, shipment of the right product to the right addresses within a reasonable time, products identification of inadequate quality and the efficient process for the product recall from the market.

GOOD MANUFACTURING PRACTICE includes the organization of the work, qualification, authorization and responsibilities as well as appropriately qualified personnel, production and control of the product, design, performance and maintenance of shed and space, documentation, work instructions and records, qualification, maintenance and calibration of the equipment, quality control which includes inlet control, in-process control and product control, enviromental conditions in production, decision-making about the quality, verification and monitoring of the product stability, complaints resolving, products recalls and implementation of self inspections.

Good Manufacturing Practice (GMP) is a collection of guidelines (recommendations) that cover the organization of the work and determination of the obligations and responsibilities in the area of production, as well as in the control and transport of food products in order to ensure consistent quality and food safety.


 

HACCP today

Codex Alimentarius Commission (established by the World Health Organization and World Organization for Food and Agriculture) presented the HACCP as a science-based, preventive and cost-effective way to manage the food safety.

HACCP (Hazard Analysis and Critical Control Points) presents a preventive and systematic approach to the analysis and management of biological, chemical and physical hazards within the entire food chain, from production and processing through storage and distribution up to the end user or consumer.

ISO 22000:2005 is an internationally recognized norm introduced by the International Organization for Standardization (ISO), which sets requirements for the implementation and maintenance of complete and efficient food safety management system.
The key elements needed in establishing ISO 22000:2005 are: PREREQUISITE PROGRAMS (use GOOD HYGIENIC, MANUFACTURING, DISTRIBUTION and DOCUMENTATION PRACTICE), HACCP principles, communication (within the company and external communication) as well as general elements of quality management system, taken over from the ISO 9001: 2008 norm. Establishment, implementation, certification, maintenance and continuous improvement of food safety management system according to the requirements of Codex Alimentarius and/or the requirements of the norm ISO 22000:2005 today are used all over the world and applie to all sectors of the food industry.

 HACCP system principles 

  1. Hazard analysis, assessment of the size of hazard and risk
  2. Identification of critical control points
  3. Definition of the critical limits (parameters) on the critical control points
  4. Prescribing of the monitoring of critical control points (method, frequency, responsibility)
  5. Determining of the optimal corrective measures
  6. Formation of the necessary documentation and records
  7. System verification

   Food safety management system enables

  • Reducing the risk of the delivery of healthy incorrect product
  • Preventive access to the production of healthy correct food   
  • Most effective cost food safety management             
  • Ensuring the compliance with legal regulations and proof of the application of these regulations
  • Ensuring the consistency in product quality
  • Ensuring the compliance with product specifications
  • Avoidance of the product complaints and negative publicity
  • Cost reduction
  • Better understanding of the problem of food safety during distribution and storage
  • Increasing the confidence and satisfaction of the companies that use your services
  • The possibility of the certification of food safety management system
  • Promotion

Certification of food safety management system according to CAC/RCP 1-1969, 4-2003 and ISO 22000:2005 norm ensures

  • Business compliance with the requirements of the Food Act NN 46/07
  • Business compliance with internationally recognized business codex/norm
  • Greater confidence of the business partners and customers
  • Marketing promotion and better sale results
  • Objective and independent external assessment of your food safety management system