Food safety - This is a problem that will always concern consumers. One of the reliable means of protecting food consumers is the HACCP system.

HACCP

НАССР - Hazard Analysis Critical Control Points - a system that allows you to predict, assess risks and prevent the release of unsafe food products, thereby providing consumers with product safety guarantees. The HACCP system is a scientifically based system that allows you to guarantee the production of safe products by identifying and controlling hazardous factors: biological, chemical and physical origin, starting from raw materials to the circulation and consumption of finished products.

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Today, the application of HACCP principles is a mandatory requirement of the legislation of the EU, the USA, Canada, Japan and many other developed countries of the world.

Benefits of implementing HACCP

  • Optimization of production processes at all stages of technological processes;
  • Early detection of non-conformities and the possibility of eliminating their impact in the future;
  • Rational use of equipment and material resources;
  • Compliance of the final product with all requirements of the client (consumer), including quality and safety indicators;
  • Compliance with the requirements of the legislation of Ukraine, which provide for the implementation of the HACCP system at all food industry enterprises;
  • The possibility of entering the European and world markets.

What is the difficulty in implementing HACCP on your own?

Without experience with the HACCP system or special training, it is extremely difficult to select the necessary information from a multitude of manuals and articles. It will take from 1 to 6 months, depending on the level of knowledge of regulatory requirements and the involvement of personnel in the development and implementation process. Hiring a separate labor unit will be the optimal solution for developing HACCP on your own.

Since the HACCP system is subject to state inspections, it is not enough to develop documentation. It is necessary to describe and establish processes in such a way as to provide evidence that these processes allow the production of safe products.

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Who needs HACCP?

  1. Food producers.
  2. Any catering enterprises (points) (kindergartens, school canteens, boarding schools, hospitals, etc.)
  3. Food processors.
  4. Companies engaged in storage, packaging, packaging and transportation of finished products.
  5. All trading companies that sell food products.
  6. Agricultural producers of raw materials: agricultural holdings, agricultural companies, farms, societies and cooperatives.
  7. Manufacturers of feed, veterinary drugs, fertilizers, pesticides.
  8. Manufacturers of cleaning and disinfecting agents, equipment for the food and trade sectors.

State Consumer Service inspections.

The presence of only developed documents is not a panacea, because the system must work effectively at each stage of food production.

Compliance with these requirements is mandatory due to the adopted Law of Ukraine "On Basic Principles and Requirements for Food Safety and Quality", which entered into force on September 20, 2015.

In the worst case, for failure to fulfill these obligations, Ukrainian market operators will receive a fine, which for legal entities will be 30 minimum wages, for individuals - 15 and the shutdown of facilities.

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Regulatory and legal acts that oblige market operators to develop and implement the HACCP system:

Law of Ukraine No. 771 “On the Basic Principles and Requirements for the Safety and Quality of Food Products” (Articles 20, 21);

Order of the Ministry of Agrarian Policy and Food of Ukraine No. 590 dated 01.10.2012 “On Approval of Requirements for the Development, Implementation and Application of Permanent Procedures Based on the Principles of the Food Safety Management System (HACCP)”;

Several standards have been developed based on the HACCP concept that are used in individual countries or in individual links of the food chain.

The most widely used is the ISO 22000: 2018 standard “Food Safety Management Systems. Requirements for Any Organization in the Food Chain”, developed by the International Organization for Standardization (ISO). Its requirements can be used to create a food safety management system by all organizations directly or indirectly involved in the food chain.

To receive a free consultation and calculate the cost of developing a HACCP system for your enterprise, you can use any method convenient for you: