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HACCP stands for 'Hazard Analysis and Critical Control Points' – a recognised self-control system for ensuring food safety and hygiene.
HACCP stands for "Hazard Analysis and Critical Control Points" and is a recognised control system for monitoring and documenting food safety. Its aim is to protect consumers from health risks and to ensure high-quality food. The concept is based on the requirements of the Codex Alimentarius and was developed in the 1960s to ensure food safety for the astronauts of the Apollo missions. Today it is a recognised standard in the food industry.
According to Article 5 of the Food Hygiene Regulation (852/2004), every food business is obliged to implement an HACCP system and to demonstrate compliance to the food inspection authority. An effective system does not, however, exempt a business from product liability. The minimum requirements include:
Responsibility for compliance lies with the management; internal audits and regular reviews are mandatory.
The system focuses on identifying and controlling hazards along the food chain. After the hazards have been identified, critical control points (CCPs) are determined at which risks are minimised or eliminated, and limit values are set. The hazards include:
The CCPs are monitored through regular measurements, corrective actions remedy any exceeding of limit values, and record-keeping and verification procedures ensure the ongoing adaptation of the system.
Detailed documentation of all measures enables traceability and transparency; shortcomings can have legal consequences. Equally essential is training all employees in food safety and hygiene. They must maintain personal cleanliness and wear suitable protective clothing; people with communicable diseases must not enter food areas. HACCP training courses should be offered in various formats.
At egora, particular attention is paid to compliance with HACCP standards in order to guarantee individual menus of the highest quality. Through regular training and thorough documentation, high hygiene standards and legal requirements are met, even with flexible offerings such as vegetarian, vegan and gluten-free.
