HACCP

What is HACCP

Hazard Analysis and Critical Control Points (HACCP) – a tool that clearly ensures food safety,

both during its production and in gastronomy and trade. HACCP helps detect and eliminate

hygienic hazards. Moreover, it provides valuable support in avoiding mistakes or – if they occur,

– in reliably tracking their sources.

HACCP consists of clear instructions and documentation regarding all aspects of hygiene. Most importantly,

it enables the identification of hazards and so-called critical control points within the organization. It also helps establish regular control procedures and, if necessary,

eliminate faults or dangers. Additionally, it can be used to precisely record all hygiene-related processes in the company. The person responsible for compliance with hygiene requirements in gastronomy is the HACCP representative in the enterprise.

• Why is HACCP system certification important? 

• is a business necessity in the food industry.

• Potential customers increasingly pay attention to whether a system has been implemented and certified in the company.

Short implementation time

How to obtain HACCP certification

Implementation

The first step in HACCP certification is a zero audit. Then, a person is appointed to act as the HACCP Representative. Next, implementation is prepared to ensure compliance with the standard, which includes: preparing documentation, a quality manual, and procedures, followed by a verification audit and preparation for the certification audit.

Certification