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HACCP

What is HACCP

Hazard Analysis and Critical Control Points (HACCP) is a tool that clearly ensures food safety - both during its production, as well as in gastronomy and trade. HACCP helps to detect and eliminate hygiene hazards. Additionally, it serves as valuable support in avoiding errors or, if they occur, in reliably tracing their source.

HACCP consists of clear instructions and documentation regarding all aspects of hygiene. Primarily, it enables the identification of hazards and the so-called critical control points within an organization. It also helps in establishing regular control procedures and, if necessary, in eliminating defects or dangers. Moreover, it can be used for precisely recording all hygiene-related processes within the enterprise. A designated HACCP representative in the company is responsible for ensuring compliance with hygiene requirements in gastronomy.

Why certify the HACCP system?

- HACCP certification is a business necessity in the food industry.

- Potential customers are increasingly paying attention to whether the system has been implemented and certified in the enterprise.

- Short turnaround time.

How to obtain HACCP certification

Implementation

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

Certification

The initial audit is conducted, during which the auditor assesses whether all standard elements have been implemented. The next step is the main audit, which checks the realization of records within the enterprise. The auditor issues a report. After a positive assessment, the certificate is granted.

Process of obtaining certification – Three-year certification cycle

I. Certification

II. Surveillance audits (once a year)

III. Recertification (once every 3 years)

Quality and promotion programs