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HACCP: What It Is – Detailed Explanation

HACCP (an acronym for Hazard Analysis Critical Control Point) is a food control system introduced by lawmakers to ensure the safety and hygiene of services and goods intended for sale to meet dietary needs.

Directly associated with this system is the HACCP certification, which every company operating in the production, distribution, and serving of food and beverages must obtain to work in the sector. In Italy, Legislative Decree 193/07 established hygienic self-monitoring activities for companies in the agri-food chain.

Here, we will detail what HACCP is and what it effectively serves.

The Importance of a Food Safety System

The first HACCP system—Hazard Analysis and Critical Control Points—was developed in the United States in a military context to achieve adequate quality standards in the production of firearms. Its first application in food was in the 1960s to ensure the safety of food for astronauts in NASA’s Mercury program.

The HACCP system was made mandatory by a European measure, Regulation EC 852/2004, part of the “Hygiene Package,” which created proper HACCP legislation. Implementing this system involves analyzing production processes to ensure maximum hygienic and food safety conditions for consumers. It is aimed at businesses such as restaurants, bars, or industrial companies producing food goods.

The goal is to prevent risks to the health of end consumers, the final link in the agri-food chain. Within this system, it is essential to identify potential hazards in each production process within a company and implement all suitable measures and procedures to meet legislative requirements, preventing possible alterations in food safety and contamination.

European directives outline specific articles and guidelines regarding the hygienic safety of used facilities. These prescriptions must be implemented following precise rules regarding food hygiene and safety.

It is crucial to verify hygiene conditions for food preservation methods to prevent contamination from harmful substances, especially for individuals in roles closely interacting with food.

Food safety spans every stage of the food chain: from harvesting raw materials to their handling, transformation, packaging, storage, and transportation of final products.

For this reason, the protocol must be applied to the entire food chain—not just food service workers who directly interact with consumers—to ensure hygiene and safety in all circumstances. If a product is mishandled during a single phase without adhering to HACCP standards, the entire system suffers, and potential contamination can still reach the end customer.

Additionally, it is important to verify critical points or limits, which are extreme acceptable values concerning product safety.

Potential Risks Associated with Food Products

There are several risks associated with consuming food that does not fully meet food safety standards. The risk analysis for hygienic-food safety must consider:

  • Raw materials
  • Equipment
  • Specific operations
  • Processing schemes
  • Distribution systems
  • Product usage

These risks are present both in the initial stages of the agri-food chain, such as during raw material transformation, and during cooking, where proper precautions are not followed. Ensuring the highest hygiene standards for structures and equipment is also vital. Corrective actions must be undertaken in case of criticalities to ensure high-quality and safe services.

This prevents contamination risks during food processing and production phases, which require greater controls or a proper self-monitoring system for anyone in contact with food. Adhering to HACCP norms ensures food and beverages remain uncontaminated throughout the process.

For these reasons, individuals handling food are required to attend training courses (varying in hours and topics) to learn proper food handling practices, certified upon course completion. These courses are mandatory for food handlers and every food industry manager.

The importance of this role varies depending on the specific Italian region.

The HACCP Certificate

As mentioned, obtaining this certificate is essential for working in the agri-food industry. It certifies that the individual possesses the necessary knowledge in food hygiene. While it is a legal requirement for food handlers, attending HACCP training courses also enhances the service offered to customers beyond hygienic compliance. A certified individual understands that adhering to HACCP norms means offering high-quality, customer-appreciated products.

Specifically, obtaining the certification equips individuals with basic knowledge in microbiology and food preservation. This certification is granted after completing specific training courses, followed by a final exam.

The HACCP certificate must address the following aspects:

  • Chemical, biological, and physical risks associated with company activities
  • Methods for food preservation
  • Critical control points and their acceptable limits
  • Monitoring activities for critical points to prevent risks
  • Documentation required by various food safety laws

The HACCP Self-Control Plan

The self-control plan is a tool that food sector operators (also known as FSOs) must implement in compliance with national HACCP standards. It consists of a set of documents aimed at professionally guaranteeing the quality of consumer-targeted products, protecting their health.

This plan primarily includes two components:

  1. The HACCP Manual
  2. The HACCP Records

The HACCP Manual and Records

Companies involved in the production, transformation, and distribution of food products are required to prepare a self-control manual, known as the HACCP Manual. This guide contains all information related to the hygienic and sanitary plan implemented by the company based on the HACCP system.

The manual must:

  • Include company data
  • Provide detailed information on production processes
  • List used equipment and work environments
  • Define processing limits
  • Identify critical control points (CCPs)
  • Outline corrective actions and verification procedures

The purpose is to compile all relevant information into a single document, ensuring easy reference to the company’s methods and practices under HACCP norms.

The responsibility for preparing the self-control manual lies with the business owner (or legal representative). However, they may hire a qualified external technician for this task.

Conclusion

The HACCP system is a preventive standard aimed at eliminating any risks to consumer food safety while reducing production losses and increasing customer trust. One of its fundamental principles involves proper risk assessment at every stage of the food chain through specific monitoring procedures. Evaluating risks is essential for those responsible for ensuring the quality of products intended for trade.

Frareg offers HACCP consultancy, including the preparation of self-control manuals, product verification, staff training, and all necessary activities within the HACCP framework through a dedicated HACCP consultant.