Nutrition is one of the most important factors that ensure people's health. Food poisoning to this day remains an urgent problem. When buying products, one should feel confident that they are safe and healthy. HACCP helps to solve this problem - it is a system meaning “Risk Analysis and Critical Control Points”.
What it is?
HACCP is an acronym for HACCP, which stands for Hazard and Critical Control Points. The system helps reduce food safety risks. It identifies potential problems and develops measures that ensure that the product does not harm a person.
HACCP is the definition of responsibility for decisions regarding security, the elimination of uncertainty, the achievement of the fact that the necessary decisions are made in a timely manner by those people who are competent in relevant matters.
Since catering enterprises usually have a rather large assortment of dishes, a lot of raw materials should be purchased for their preparation. This does not interfere with the implementation of HACCP.
System appearance
Initially, HACCP was developed at NASA to ensure the safety of astronaut nutrition at the microbiological level. The goal was to achieve their impeccable health. But at that time, most systems controlled the final product. Specialists realized that a 100% result is guaranteed if all products undergo verification. Thus, HACCP was created - a system that reliably provides preventive control.
Relevance
Within the framework of the Customs Union, the Technical Regulation, called “On Food Safety”, is currently in force, which proclaims the introduction and support at enterprises of procedures based on the principles of HACCP.
The program extends to food service organizations where food products are produced, stored, sold, and transported.
The regulation was adopted at the end of 2011. However, in order to implement the necessary principles, organizations were given a period from 2013 to February 2015. Until now, not all enterprises have implemented this principle in practice. Such organizations face fines ranging from twenty thousand rubles to one million, and sometimes suspension of activity for up to three months.
Implementation options
HACCP in catering can be implemented in many ways. To do this, develop a system:
In this case, they are guided by the documents of GOST R, as well as the relevant Technical Regulations of the Customs Union.
First defined with one of two implementation options. To do this, you have to get acquainted with the relevant requirements. And having solved this issue, they conduct employee training, attracting third-party organizations with experienced teachers.
So, we will study what the development and implementation of the system consistently is.
Stage 1: working group
The group consists of two or more people with the necessary knowledge about the production of products throughout the process. This is the leading link, managers, cooks, storekeepers, heads of the administrative sector and so on.
The leader instructs the group to be fully supported. Its members may request assistance from outside experts. But it is impossible to give full development into their hands, since only those who work in the organization understand the whole specifics of functioning. The group should know the following information:
- on the management and production of food products;
- about raw materials, ingredients and finished products;
- about general chemistry and microbiology;
- equipment for environmental monitoring;
- on the principles of ISO 9001 and HACCP;
- on legislation in this area and food requirements.
Stage 2: product
The group is working on a description of raw materials and products. Moreover, the compiled list remains relevant always. Therefore, as necessary, change it.
Allergens included in the products are also evaluated. It is more convenient to use tables and specifications in the description. Sometimes the latter are asked from suppliers, thus facilitating the process of control.
Stage 3: scope
The following describes the norm when using the product. It is implemented on takeaway or in place.
They also describe inadvertent or possible abuse and the consequences thereof. Application:
- includes the activities on which the system is based;
- It is not misleading and contains advertising;
- describes all exceptions.
Stage 4: flowcharts
The block consists of a circuit with a sequential description of the technology that is needed for production. The flowchart does not have to be complicated. To compile it involve employees working in the field. The modular approach to compilation becomes more appropriate, since the operations of the technology are complex.
Dishes are divided into groups:
- those subjected to heat treatment;
- side dishes without its use;
- complex dishes.
They can also be hot and cold, emit bakery products, side dishes, drinks and so on.
Stage 5: flow chart, details
The team checks the flowchart before starting a hazard analysis. For example, they monitor the process, coordinate schemes with the executors, make sure of their accuracy and that nothing is missing that could adversely affect food safety and people's health.
If necessary, HACCP documents, namely the drawn up flowcharts, are amended.
Stage 6 - Stage 12: HACCP Principles
We list the basic principles.
- Hazard analysis.
- Definition of critical control points.
- Establishment of critical limits for each of them.
- Installation of a monitoring system for each of them.
- The establishment of corrective actions.
- Establishment of verification procedures.
- Documentation and accounting.
At all enterprises, dangers are individual. When they are identified, preventive measures are developed. Risk factors are divided into the following varieties:
- biological - this is the presence of pathogenic microorganisms that can infect or lead to intoxication;
- physical - the presence of foreign bodies that can lead to injury or cause hostility;
- chemical - these include allergens, toxic substances, antibiotics, pesticides, packaging, lubricants and drugs.
After monitoring, each of the hazards is described, analyzed and assessed.
CCP (critical control point) refers to the process stage when the control procedure is used, preventing, eliminating and reducing risks. Typical CCPs include:
- heat treatment;
- screening;
- processing (eggs).
Once determined, CCPs deal with critical limits. They are different from technological ones, since the purpose of the latter is not safety. The critical limits are time, temperature, salt, and so on.
Further monitoring activities are carried out to confirm the fact that CCP is controlled. They are continuous and periodic. Regularity depends on the type and characteristics of the procedure.
If deviations from critical limits occur, a correction is made, which, after development, is included in the plan. In this case, it should be indicated what specific measures to take if deviations from the norm occur.
Verification procedures include other methods, such as tests, tests, and so on.
The latter principle includes the HACCP requirements for the availability of documentation and an archiving system. This becomes a proof of the functionality of the system. The documentation should be organized in such a way that, if necessary, it was possible to easily find the necessary information.
Stage 13: leadership
This body performs the following.
- Shows the priority of HACCP regarding product safety.
- Informs employees about the fulfillment of requirements regarding this issue.
- Approves the relevant policy.
- Provides resources.
Stage 14: Preliminaries
Both the food safety management system and the preliminary activities are very important. These include the following.
- Conducting activities in accordance with the law.
- Security.
- Compliance with the relevant requirements.
- Control of risk areas.
- Verification
- Selection of suppliers.
- Safety of raw materials and water.
- Product control.
- Rating.
- Verification of the implementation of the sanitary-hygienic program.
- Pest control.
- Employee training.
- Identification and traceability of products.
- Environmental monitoring.
- Maintenance.
- Other events.
Stage 15: documents
Before the certification system is implemented , the following documents are developed.
- Safety and Quality Guide.
- Production schemes and stages.
- Record Management.
- Raw material control.
- Inadequate product quality management.
- Emergency management.
- Seizure of products.
- Audit Management.
- The rules of personal hygiene.
- Pest Control Rules.
- Waste Management Rules.
- Access restriction rules.
- Disinfection and cleaning rules.
- Analysis from management.
- Other documents.
HACCP Certification
This procedure is currently voluntary. A similar character is inherent, for example, to the well-known international standard ISO 9001. However, in the case of HACCP, the norms are more specific. Let us dwell on how the management certification system is implemented.
- Specialists of the enterprise send an appropriate application.
- The certification body reviews it and prepares a contract based on the results.
- A commission is appointed to carry out the procedure.
- She analyzes the documentation submitted with the application.
- Next, conduct an audit. This is done directly on the spot, and his plan is pre-agreed by the parties.
- If inconsistencies are identified, then adjustments are developed for them and the causes of occurrence are analyzed. Depending on the nature of the discrepancies, a decision is made whether or not to issue a document.
If a positive decision is made, the company receives a HACCP certificate, and then it has the right to use the conformity mark, as well as a banner on the site for advertising.