HACCP - HAZARD ANALYSIS AND CRITICAL CONTROL POINTS. Application of HACCP in the food industry introduces the practice of ongoing monitoring and control of processes, from the receipt of raw materials to the end consumer using the product. Due to HACCP food safety guarantees for the consumer.

HACCP is recognized worldwide. Application of HACCP in the Ukraine is mandatory event for all enterprises producing food products according to the Order № 590 of 01.10.2012 of the Ministry of Agrarian Policy and Food of Ukraine

The basic principles of HACCP:

  1. Determination of risk, the threat of which must be reduced to acceptable values​​.
  2. Search and detection of critical control points.
  3. Establishing the extreme values ​​of the parameters in the critical control points.
  4. Establishing of a system to monitor the critical control points.
  5. Taking action to correct the deviations which are dangerous.
  6. Testing of the HACCP system.
  7. Documentation of compliance with the requirements of the facts set out in paragraphs 1-6.

The correct Introduction of the HACCP system gives manufacturers a lot of the benefits of economic and managerial nature:

  • The use of HACCP is a confirmation of the execution of legislative and regulatory requirements
  • HACCP indicates a high level of consciousness and responsibility of the producer to the consumer
  • HACCP enables businesses to provide a consistently high level of food safety and due to consumer confidence of growing competition to maintain and increase its share in the domestic market.
  • The introduction of HACCP can make the expansion of export markets, as in many countries around the world HACCP is mandatory regulatory requirement.
  • The use of HACCP shifts the focus from testing of the final product to use preventive methods to ensure safety during the production and sale of products, contributing to a more rational use of resources.
  • Properly conducted a hazard analysis to determine the hidden risks and to direct appropriate resources to the critical points of the process.
  • Reduce of costs associated with the negative impact of product recalls, food poisoning and other food safety issues.