HACCP

The principles of the HACCP system for each participant in the food chain are the same but for the sake of the type of business in the food industry as well as the specificity of the company, the implemented system the HACCP should be an individual system that guarantees health security of food dedicated to a particular enterprise.

HACCP – the name comes from the English Language ‘Hazard Analysis and Critical Control Point. HACCP system is one of the methods of ensuring food safety and it is one of the ways to control and improve food safety. The history of the HACCP system goes back to the years of sixties and then the work on the program ‘Production and investigation of food’ for the space program in the USA was started. In the mid of seventies the Department of Agriculture has introduced this system for the plants of meat processing. In 1980 World Organisation WHO published a report, which ended on the on recommendation of the application of HACCP in food production in developed and developing countries. Currently, the principles of HACCP have been described among other things in Codex Alimentarius which is the basis for the effective implementation of HACCP system in each company participating in the food chain. The HACCP system has been recognised by the EU law as a mandatory system for all companies producing food and leading the services in the food industry such as restaurants, shops, storage and the transport of food.

A well-functioning HACCP system guarantees the safety of food as well as for some companies is an introduction to the implementation and certification of compliance with the requirements of ISO 22000:2005, IFS and BRC.

We offer our assistance in implementing, maintaining and improving the HACCP system in each plant regardless of its size, characteristics and participation in the food chain.