HACCP and ISO 22 000

Hazard Analysis Critical Control Point

The HACCP system should minimize the risk of food contamination and improve food safety.

HACCP entails several points

1. risk analysis, where it is necessary to identify those points in food handling processes that could mean there is a threat to food safety
2. identifying the critical points, in certain cases only one point may be identified
3. determining critical values and limits which govern, for example, safe storage temperatures
4. monitoring these limits and values, which means continuously monitoring and recording them
5. setting out corrective measures in cases where there is a breach of good hygiene practice
6. the critical point system requires keeping documentation on it, which must be retained for a prescribed period of time

The benefits of introducing HACCP

• a competitive advantage in business relations
• a HACCP certificate is proof that the supplier is reputable (both in the Czech Republic and abroad) and it is also an advantage in obtaining state contracts
• stability in the production process
• reduced risk of health hazards for consumers through systematic and preventive activities
• introduction of a standard “order in management” for the company (transparency in company processes)
• increased requirements on workers’ qualifications – increase in product quality
• the critical points system (HACCP) is compatible with the practice in EU countries
• Czech producers rapidly align with EU requirements
• the working of the HACCP is verified by an independent third party

ISO 22000 – food safety management system

Requirements for all organizations that are part of a food chain. The standard specifies the requirements for a food safety management system for those organizations that want to demonstrate their ability to manage food safety hazards and ensure the food is not injurious at the point of consumption.

The standard relates to all organizations that are in any part of the food chain (from farmers to operators of catering facilities to packaging companies) and who want to implement systems that consistently ensure the production of safe food.

One of this standard’s main objectives is also to harmonize the various national standards relating to food safety and wholesomeness (e.g. IFS, BRC-Food, GMO, SQF, HACCP, DS 3027, EFSIS, etc.).

Characteristics of the standard:

• agreement with the principles of the HACCP code
• agreement with voluntary international standards
• the standard can be certified
• the standard’s structure is comparable to ISO 9001 and ISO 14001

Food safety:

Nowadays, customer demands for food safety are increasing. This has led food manufacturers to develop food safety management systems based on the HACCP system.

What introducing the system entails:

• planning, implementing, managing, maintaining and updating a food safety management system that ensures the production of safe products
• demonstrating compliance with the relevant legal and other legislative requirements relating to food safety
• ascertaining customers’ food requirements and improving customer satisfaction
• sharing the strategy for food safety and wholesomeness with suppliers, customers and other stakeholders
• ensuring that the organization follows the established food safety policy
• the company’s food safety management system is certified or registered by an independent organization

Other standards dealing with food safety: IFS and BRC (Food and Packaging)