HACCP

Hazard Analysis Critical Control Points

Continually improve your business with the hazard analysis critical control points

Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety, which relates not only to physical, chemical and biological hazards, but also to the preventive process by which the manufacturer monitors, control, identify and analyze certain critical points in the production of food, which may eventually lead to their contamination.

As a scheme that is fully compliant and meets all the criteria issued by the Codex Alimentarius Commission (CAC), which is established by the World Health Organization and the United Nations Food and Agriculture Organization, HACCP is essential in meeting all national and international regulations related to food safety and correctness. It is suitable for primary and secondary producers as much as for processors, and, for many companies that deal with this activity, can be the key to their success in placing their products on the market.

Who needs HACCP?

HACCP is a regionally widespread system and is implemented by organizations of various sizes and activities:

  • All organizations involved in the production and processing of food (bakers, butchers, dairies, slaughterhouses, pastry shops, producers of alcoholic and non-alcoholic beverages, fruit and vegetable processors, producers of confectionery products etc.);
  • All manufacturers and processors of drinking water, as well as water used or added during the preparation, processing or production of food;
  • All organizations dealing with packaging and prepackaging of food products;
  • All organizations dealing with the storage, transport and distribution of all food products;
  • All organizations involved in the preparation and distribution of food for the needs of hospitals, children’s institutions, hotels, restaurants, airline and other companies;
  • All facilities for public and collective feeding (public kitchen, canteens, hospitals, kindergartens, schools, etc.);
  • All catering facilities, catering services etc.

What does HACCP bring?

Every organization that implements HACCP into its business not only receives a certificate demonstrating that it meets all domestic and international regulations on food safety, but at the same time acquires the opportunity to expand its operations much more easily and efficiently in the foreign market.

Moreover, the HACCP system allows you to:

  • Ensure the quality and safety of food;
  • Build confidence on manufacturers, stakeholders and suppliers about your controls;
  • Integrate the HACCP system with ISO 22000, with the aim of improving the food safety management system;
  • Effectively manage the risks of food safety through the entire supply chain;
  • Regularly review and improve your system in order to remain effective;
  • Fulfill the requirements of legal regulations and more efficient inspection;
  • Increase the competitiveness of your organization on the international market;
  • Enable efficient implementation of new technologies and products;
  • Increase profits through continuous production of a safe product;
  • Provide evidence of safe production and handling of food products;
  • Increase the confidence of the producers in their own product, which ensures the confidence of consumers in the ability of the company;
  • Satisfy HACCP customer requirements as well as international standards;
  • Harmonize your business with legal regulations.

Also, if you have already started implementing HACCP, we can help you to complete the entire process more easily and thus gain more benefits from this system.

Just select the phase in which you are and begin today with creating a better future for your business.

Stage
1
1. Introduction

Find out what the HACCP Hazard Analysis Critical Control Points really is and what makes it suitable for your business.

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2
2. Implementation

Find out the best way to implement HACCP and how our company can help you with this.

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3
3. Certification

Make an independent assessment of the standard implemented and obtain certification for your business.

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4
4. Maintenance

Make sure your system is constantly growing and evolving to deliver the best solutions for your business.

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1. Introduction

HACCP is a flexible system and adapts to all types of products in each chain of the production, distribution and handling of food, from field to table. In the production and distribution of food, the most important aspects are the quality and safety of food. The obligation of all those who come into contact with food during its production or distribution flow is to take all preventive measures to provide quality and safe food to the market.

HACCP will help you constantly monitor the quality of food in your organization and to continually manage it. This standard represents a significant tool for improving your business and processes, which will increase the quality of your cooperation with clients.

2. Implementation

Mobes Group can help you with the process of implementing the HACCP system, regardless of which aspect of food production your organization is specialized. We offer customized packages to help you eliminate the risks of food safety through your business. The HACCP system that we offer will only include the products and services that you need, with the reduction of the cost of unnecessary services and the establishment of effective controls.

In order for the implementation and application of the HACCP system to give results, it is necessary to organize employee training. It is very important that employees understand what this system is and how it works, and then learn the skills they need to successfully do the job, as well as the appropriate procedures and work instructions with a job description that should be done.

The implemented HACCP system must be constantly maintained and upgraded, internally and externally monitored and corrected as needed. Unlike traditional product inspection at the end of the production process, HACCP is an integrated preventive system that ensures food safety in every part of the production and distribution process, thereby contributing to reducing the health risks of the population. It should also be noted that HACCP does not apply (directly) to product quality, but only to its healthcare.

3. Certification

Certification steps for HACCP:

1. Analysis of nonconformity

The non-compliance analysis is an optional activity that is carried out before the assessment itself. We will closely look at your existing food safety management system and compare it with the requirements of the HACCP standard. It is a cost-effective way to check if there are areas that need to be improved before a formal assessment is made.

2. Formal assessment

A formal assessment is a two-step process. Firstly, a consultant will review the readiness of your assessment organization by checking the necessary procedures of the HACCP standards and control methods developed therein. Details of our analyzes will be shared with you and in case of discrepancies, you will be able to solve them. In the case when all requirements are met, it moves to assess the level of implementation of procedures and control within the organization.

3. Certification

Once the level of certification is achieved, you will receive a HACCP certificate valid for three years, subject to annual checks. With this certificate, you have formal evidence that your organization is operating according to the requirements for quality and food safety, and thus not only takes care of internal resources and processes, but also demands of clients and other stakeholders.

Integrate HACCP with ISO 22000

HACCP can exist as an independent management system within your organization, and it can also be integrated with other management systems, such as the ISO 22000 Food Safety Management System. HACCP supports the implementation of ISO 22000, since both systems have some common requirements for establishing control over the risks of food safety. Integration is actually a simplification and improvement of how to manage the joint processes of these systems.

Learn more about ISO 22000 Food Safety System.

4. Maintenance

The implementation of the HACCP system is not done solely because of the fullfilment of system requirements, but also because it provides guidelines on how to constantly improve your organization. Maintenance of the HACCP system is carried out by regular visits by a consultant, to make sure that you are implementing the system requirements, improving the system and thus adding value to your organization.

Popular courses and training for HACCP

We use effective learning techniques to make sure that you fully understand all the requirements of HACCP. This type of training consists of lectures and workshops of interactive parts, which allow you to give your opinion and present your views, practical examples and the like.

Learn more about HACCP training.