HACCP – Conceptual, providing for the system identification, accounting and management of hazardous factors that significantly affect product safety.
HACCP system management is detected by identifying CCPs (critical control points) to identify a hazardous manifestation and manage risk.
Management of the HACCP group supervision organization, which takes responsibility for the development, implementation, and use of the HACCP system in working condition. The group consists of a coordinator and technical secretary, and, if necessary, also a consultant in the relevant area.
The HACCP team draws up flowcharts of production processes and plans of premises for which restrictions are found on the parameters of the technological process, sanitization, etc.
All recorded data and documents related to the monitoring of control points must be signed by the performers and entered the HACCP worksheets to prevent and eliminate the use of hazardous factors.
VNIIS developed ГОСТ Р 51705.1-2001, which establishes requirements for HACCP management systems. In the documents you can find out about 7 HACCP detections.
International organizations such as the Codex Alimentarius Commission application of HACCP may be mandatory to demonstrate compliance with legal and regulatory safety requirements.
SuperFood: Establishing a food safety management system is a strategic decision that can help an organization raise the risk of food safety in its work. An appropriate management system is applied in the production of functional and specialized food products.