HACCP, food safety

HACCP: Hazard Analysis and Critical Control Points

What is HACCP?

We could define HACCP (Hazard Analysis and Critical Control Points) as a self-control system, with a scientific basis and an eminently preventive approach, which allows us to identify, evaluate and control the dangers associated with the production, processing, handling and distribution of products. foods, to ensure they are safe to consume.

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We are a company that offers food safety services with more than 40 years of experience.

Who is obliged to implement a self-control system?

The Health Authorities have prepared Regulation (EC) No. 852/2004 of the European Parliament and of the Council, of April 29, 2004, regarding the hygiene of food products, which provides that companies in the food sector must carry out self-control activities, based on the principles of hazard analysis and critical control points (HACCP). When referring to companies in the food sector, we mean any company, for-profit or non-profit, whether public or private, that carries out any of the following activities:

preparationmanufacturingtransformationpackagingstorage

transportsupplyhandlingsale

Los principios del APPCC son los siguientes:

Detectar cualquier peligro que deba evitarse, eliminarse o reducirse a niveles aceptables.

Localizar los Puntos de Control Críticos (PCC) en la fase o fases que el control sea esencial para evitar o eliminar un peligro o reducirlo a niveles aceptables.

Establecer, en los Puntos de Control Críticos, los límites críticos que diferencien lo aceptable de lo inaceptable para la prevención, eliminación o reducción de los peligros detectados.

Marcar y aplicar procedimientos de vigilancia efectivos en los Puntos de Control Críticos.

Establecer medidas correctivas cuando la vigilancia indique que un PCC no está controlado.

Establecer procedimientos de control, que se aplicarán regularmente, para verificar que las medidas contempladas son eficaces.

Elaborar documentos y registros en función de la naturaleza y el tamaño de la empresa alimentaria para demostrar la aplicación efectiva de las medidas contempladas en los puntos anteriores.

Why implement the HACCP system in my company?

Consolidate

It contributes to consolidating the image of credibility of the company in the eyes of consumers, increasing its competitiveness in the market.

Security

It is a very effective tool to manage and ensure food safety.

Legality

It favors communication between companies and health authorities as it facilitates compliance with legal hygiene requirements.

Saving

Less expenses since it favors the more effective use of the company's resources, using preventive measures in the stages of the process, instead of costly analysis and inspections of the final product.

Motivation

Motiva al personal manipulador a trabajar en equipo y comprometerlo con la seguridad alimentaria.

Tranquillity

Se adquiere un valor probatorio legal en casos de pleito, esto es, la empresa puede demostrar que ha adoptado las medidas posibles para asegurar la inocuidad de sus productos, quedando eximida de responsabilidad en un determinado problema de seguridad alimentaria.

Formación continua

At Higienisa, in addition to preparing all the documentation and records necessary for the proper functioning of the system, we also take care of the training of the company's workers by providing food handler courses for new workers who join or courses aimed at the continuous training of all handlers (new and old). Always adapting and developing training programs according to the dynamics of your company.