HACCP (Hazard Analysis and Critical Control Point)
system is the analysis of dangers and identification of control points during raw material procurement, production, preparation, storage and transportation of food, i.e. a preventive and systematic mode of monitoring and controlling all factors that can influence soundness of food (based on the application of adequate technological processes and their control and supervision of the entire process).
The seven principles forming the basis of the HACCP system include:
1. hazard analysis, determining hazard extent and risks
2. critical control points identification
3. establishment of critical limits (parameters) at critical control points
4. defining monitoring procedures for critical control points (mode, frequency, responsibilities)
5. determining optimal corrective actions
6. creating relevant documentation and record keeping
7. the system verification procedures
The application of the HACCP system in Croatia is set out by the Food Act (OG 46/07).
The Article 51 of the Act stipulates the obligation of establishing and implementation of the regular control of production conditions for all subjects in the food production.
HACCP system implementation benefits:
- it is applicable to the entire production chain
- eliminates the limits of the traditional approach to soundness of food
- analyzes all potential dangers that can occur (physical, chemical, biological, allergic)
- enables exercising corrective measures during the process taking place
- enables easy monitoring of control parameters
- reduces costs
- defines responsibilities of the relevant employees
- enables introduction of changes (during the system audit)
- it is complementary to other quality management systems (ISO)