What is HACCP?
HACCP or Hazard Analysis and Critical Control Points, is a method that aims to ensure the safety and hygiene of food and beverages produced by a company at all stages of the production and disposal process.
Launched in the United States in the 1960s by Pillsbury to meet the needs of NASA space missions, it is now considered the most cost-effective approach to food safety worldwide.
The European Union with Regulation EC 852/2004 on which the Greek legislation is now based, imposes the obligation of food business operators to observe and apply procedures based on the principles of HACCP.
Aimed at HACCP
Identifying all types of hazards related to any stage of the food life cycle (hazard analysis)
Investigating the points that can reduce or eliminate potential hazards (critical control points)
In the application of control and documentation procedures
The 7 principles of HACCP
Identify Potential Risk Sources that need to be prevented, eliminated or reduced to acceptable levels
Identification of Critical Control Points in the stages for the prevention or reduction or elimination of a Source of Risk
Defining the Critical Limits in the individual Critical Control Points
Defining effective Monitoring Procedures at Critical Control Points
Determination of Corrective Measures in case of detection of deviations from the Defined Critical Limits
Defining procedures for maintaining the effectiveness of points 1 to 5
Preparation of records of the procedures for controlling, taking and dealing with the measures referred to in points 1 to 6
Health Business Officers
Food and beverage managers must review the procedures followed under the 7 HACCP Principles whenever changes are made to food products, space, size, method of collection, transport, processing and disposal and at any stage.
The development and implementation of HACCP is carried out with the help of specialized scientific staff, who should have a very good knowledge of business processes. The study and implementation of HACCP and the complexity of the System depends on the type of products, the individual phases required, the size of production and several other factors.
HACCP team & control
In units that are equipped with production lines and employ staff, it is necessary to create a HACCP team, consisting of employees of the company who, based on the knowledge and experience of their field of work and the appropriate training, will be able to effectively implement the System.
The application and observance of the HACCP Principles is mandatory for all food and beverage companies in Greece and based on them they are controlled.
The control of the implementation of HACCP according to the legislation is done obligatorily and without warning by the Unified Food Control Agency (EFET), which according to Law 2741/99 in case of violation proposes the imposition of fines, the suspension of operation and in some cases even revoking the business license of the company.
The implementation of the HACCP system can be certified by an independent Certification Body in order to document the observance of its Principles to third parties (auditors, partners, customers).
The advantages
Reliability - Adherence to strict safety and health procedures
Respect for the consumer - Safe and healthy products
Product quality optimization - Detection of risk sources
Minimization of production costs - Reduction of discarded finished products due to the implementation of precautionary measures
Organization - Clear hierarchy of staff responsibilities
Job optimization - Staff training for each stage of production
Avoiding sanctions - Compliance with food law
Avoidance of defamation - Minimize the possibility of producing unsafe / unhealthy product
ISO 22000: 2018
In case the company wishes to certify the HACCP system, it must meet the requirements of the ISO 22000: 2018 standard, thus ensuring the most efficient and complete implementation of the standard.
At the same time, the compliance of the company with the relevant legislation is documented to the control authorities and it is given the opportunity to participate in tenders and subsidy programs where the existence of a HACCP certified condition is necessary.
Why choose omicron3
It is very important for a new business to have the right facilities required, which requires design by specialized hygiene consultants who know the health specifications and requirements arising from the principles of HACCP in order to facilitate the operating conditions of the business.
Omicron3 deals with the consulting of the companies of health interest to be established but also of the ones already in operation, regarding the specifications of the premises, facilities, equipment and food with on-site inspections and provision of written action plans.
The company's customers are either the companies themselves, or the offices to which they have assigned the issuance of the operating license, the architecture or the decoration of their space.