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VIDEO: Everything you need to know about the HACCP system
In this video, our colleague Noelia Salmerón, Chemical Engineer, explains everything you need to know about the HACCP system. The Hazard Analysis and Critical Control Point (or HACCP) system is a management tool used in the food industry to guarantee food safety. Its main objective is to identify, evaluate and control hazards that may affect the safety of food products. It is in its nature a preventive system, allowing companies to ensure that the food produced and marketed is completely safe for consumption.
Importance of HACCP
The implementation of the system is mandatory in many countries, as it provides a reliable structure for managing risks in food production. This system has become a key tool to comply with different food safety regulations, protecting public health and increasing the confidence of all consumers. In addition, it is fundamental to reduce the possibility of product recalls, avoiding economic and reputational losses for companies.
The principles of HACCP
In the video, Noelia develops the seven principles that are essential for the correct application of the system:
- Hazard analysis
- Determination of critical control points (CCP)
- Establishing critical limits
- Monitoring of CCPs
- Corrective actions
- Verification
- Documentation
Benefits of applying the system
Applying HACCP is not only a mandatory requirement for companies, but also improves efficiency in production processes. Individual companies can identify areas for improvement and thus optimise the quality of their production. The system is based on compliance with EC Regulation No. 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs. In the same way, the HACCP is a tool that facilitates the opening of new markets, complementing the rest of the international regulations. Here is Noelia’s video. If you want to know more about the HACCP system, there is a complete section on our website where we detail the whole process even more.
