Food production is a very complex, time-consuming and responsible process. Several years ago, semi-finished products, meat products, milk, etc., were produced, tested not only at the final stage, but also immediately before loading and shipping to points of sale. But in 2013, a law appeared in the legislative framework requiring all food producers to introduce a new production standardization system. The HACCP system at a food enterprise (what it is, you will learn later) has significantly improved the quality of food group products and standardized the production process.
general information
The HACCP abbreviation comes from the English "
Hazard Analysis Critical Control Points", translated into Russian - "Risk Analysis and Critical Control Points".HACCP at a food company is a set of binding rules, the main purpose of which is to increase the level of food safety. This regulation is not new, since it appeared in the USA in the mid-60s. Our technologists took Western as its basis and significantly reworked, adapting it to the domestic food industry.
The main purpose of HACCP is to standardize production processes and their breakdown into separate stages, which allows them to be controlled. Thus, not only the quality of the final product has grown, but also employees of a particular enterprise have the opportunity to identify problem areas and quickly eliminate them.
In simple terms, HACCP at a food company is a modern GOST adapted to current market conditions. According to domestic technologists, during the use of this system in the USA, it has demonstrated its effectiveness.
Start of implementation
HACCP at a food enterprise, an example of which is somewhat reminiscent of GOST, was supposed to start operating at every enterprise from February 15, 2015. Initially, changes to the legislation were planned to be put into effect two years earlier, however, due to some shortcomings, the decision of the legislative bodies was revised.
What areas of production are affected?
HACCP in a food enterprise, a sample of which can be obtained from regulatory authorities, should be implemented not only in enterprises producing finished food products and semi-finished products, but also in vegetable farms, transport companies involved in the transportation of food products, warehouses, grocery stores and catering establishments.
It is worth noting that enterprises associated with the manufacture, storage, delivery and sale of food products do not need to receive a HACCP certificate. It is enough that the company carried out production in compliance with all modern requirements.
What gives a HACCP certificate?
According to the current legislation, enterprises are not required to receive certificates of compliance of their products with modern standards. However, there are a number of cases in which its presence is mandatory.
These include:
- when participating in a tender for public procurement;
- when concluding contracts for the sale of products through retail chains;
- in collaboration with foreign companies working in the same field;
- when signing contracts for the supply of a large volume of products.
With regard to production, during verification, regulatory authorities verify compliance with the HACCP rules at a food enterprise, the program here is mandatory.
Preparatory stage for implementation
Before the implementation of HACCP in the food enterprise will be carried out, the following activities should be carried out:
- independent audit of the current work of the enterprise;
- assessment of the security system;
- employee training;
- project development;
- Search and elimination of problem points.
Based on the information received, a report is prepared on the basis of which a working scheme will be created.
Implementation process
The implementation of the HACCP system in the food enterprise is carried out in stages, and consists of the following steps:
- A responsible group is being created.
- Standardization of all work processes.
- The methods of eating food and possible methods of their preparation are determined.
- The stages of production are compiled and tested, which are then combined into a single technological scheme.
- A list of possible risks associated with production and their level of danger is compiled.
- The break-even level is determined and the acceptable limit for it is set.
- A process control system is being created.
- An action plan is drawn up in case of various unforeseen events in the process of work.
- The main methods of verification and control are determined.
- Technical documentation for accounting is compiled.
All these steps are mandatory when starting the HACCP system at a food enterprise, since they provide an opportunity to understand the current state of affairs, as well as identify and eliminate current problems.
Logging and charting
HACCP is a carefully designed and standardized system that requires close monitoring and documenting of each work process.
The following should be recorded on paper:
- Supplier product quality control. The company should have a safety journal, which records the state of the purchased raw materials and the date of their receipt. In addition, there must be documents confirming its quality.
- Production control plan. It includes standards of sanitary standards and a schedule for the implementation of necessary measures to maintain cleanliness and order in the enterprise, which are approved by management.
- Recording third-party visits to production.
- Medical examinations. Each employee of an enterprise engaged in the manufacture of food products must have a medical record book with all the analyzes and examinations required by the HACCP system at a food enterprise.
- Cleaning and disinfection. The company must have instructions for the preparation of cleaning, washing and disinfecting solutions and mixtures, as well as a magazine with a schedule of events.
- The functioning of engineering systems. The company should keep a log of temperature and humidity control, as well as a contract for the maintenance of the ventilation system.
- Vehicles. Responsible persons must keep a temperature control log (at which the product is delivered) and registration of the sanitary treatment of the bodies.
- Equipment. Production of products is allowed only on equipment that meets certain technical standards and has the appropriate technical documentation.
- Storage and disposal of waste. Waste storage should be carried out in specially designated places, and their disposal and disposal should occur in accordance with the developed schedule.
- Conformity control of finished products. All products that are shipped to places of sale or catering establishments must be accompanied by supporting documentation certifying their quality and safety.
Staff requirements
HACCP at the food company obliges employees to:
- timely undergo a medical examination;
- adhere to sanitary standards during the work.
It is worth noting that the new rules prohibit eating in places of preparation and storage of food. In addition, employees who have infectious, skin and purulent diseases or suspect them are not allowed to perform their duties. According to the owners of the food industry, thanks to HACCP, the productivity of activities has increased significantly.
What will be the non-compliance or absence of the HACCP system at the enterprise?
If the enterprise does not comply with HACCP quality standards or works without them, then in case of detection of this violation, employees of the Federal Service for Supervision of Consumer Rights Protection and Human Welfare will impose a fine of 600 thousand rubles. If such a violation is recorded a second time, then the fine increases to one million. Therefore, if the company works in the field of the production of ready-made food or instant food, the introduction of HACCP in the meat enterprise of the meat requirement is mandatory, since the constant payment of fines can lead to bankruptcy, and non-compliance with the standards can harm the health of consumers.
What do farmers think of the new standards system?
The new legislation, which obliges the implementation of the HACCP quality control system, has affected not only industrial enterprises involved in food production, but also representatives of the agricultural sector. According to private farmers, these changes undoubtedly make sense, but they were not adopted at the right time. This was argued by the fact that the agro-industrial complex is in a rather poor situation and is going through hard times to introduce new systems.
In addition, farmers doubt the good intentions of the state. Most farmers are confident that the introduction of HACCP is a desire to gain another leverage over entrepreneurs. Some spoke out that the cost of developing and launching a quality control scheme will lead to a significant increase in food prices on store shelves.
Conclusion
Despite the dissatisfaction of farmers and industrialists, the process of implementing HACCP has been launched and is proceeding, albeit at a small but steady pace. Undoubtedly, today the vast majority of enterprises have not yet implemented the HACCP system, which is a consequence of the inertia of regulatory bodies. Nevertheless, units that use innovative development respond very positively about it.
The effectiveness of HACCP is also indicated by experts who note a significant improvement in the quality of food products. Therefore, despite the dissatisfaction of entrepreneurs and the potential increase in food prices, it is safe to say that HASPP has a bright future for the agro-industrial complex, in which there will be no low-quality, harmful and potentially dangerous foods. In addition, thanks to the effective operation of this system, one can hope that the quality of the products will become much better and the work of the staff will be as productive as possible.