HACCP as the basis of any food safety management system for the use of fish production BAKREU

HACCP-Hazard Analysis and Critical Control Points. HACCP (HACCP) is a documented system that ensures the identification of hazards, the establishment of critical control points and preventive measures, and the implementation of a system of checks. HACCP is a globally recognized method for ensuring food safety. BAKREU uses the system at all stages. The main production capacity for fillets of fish ice cream and fish dried and salted-dried straws. The main reasons for the introduction of HACCP for Bakreu companies are:

• the requirement of TR CU 021/2011 «On food safety», according to which the manufacturer must develop, implement and maintain procedures based on HACCP principles (date of execution of the rules articulated in paragraph 3.3 of the Decision No. 880 ECE from 09.12.2011);
• regulatory requirements (including international trade rules in place at the WTO);
• requirements from customers, partners (most often-foreign);
• striving to improve your own company.

The SEVEN Principles of HACCP

The modern HACCP methodology is based on seven principles, the consistent implementation of which allows us to develop, implement and successfully manage HACCP at our enterprise.

1. Risk analysis. The risks associated with the production of fish food products and their control measures are identified.
2. Identification of Critical Control Points (CCTS), i.e. points in the production chain of the production of fish food products (including the supply of raw materials, selection of ingredients, processing, storage, transportation, storage and sale), where it is necessary to control or eliminate potential significant risks affecting the health of consumers.
3. Introduction of critical limits for each CCT.
4. Introduction of monitoring procedures to ensure control in each CCT.
5. Setting the corrective actions that need to be taken in case of going beyond the critical limits.
6. Development and implementation of verification procedures, which should be carried out regularly to ensure the effectiveness of the system.
7. Development and implementation of data registration and documentation procedures.

In addition to the listed 7 principles, there are 5 more preliminary stages, including:

1. Create a HACCP team (group).
2. Product Description.
3. Identification of the intended use.
4. Create a process diagram.
5. Checking the process diagram in production.

Stages of HACCP implementation

1. Analysis of the enterprise, project planning (determining the scope of work and timing of system implementation).
2. Training (training for senior management and the implementation team).
3. Design of the management system (methodological assistance in the development of documentation).
4. Implementation of the management system (training of internal auditors, implementation audits).
5. Final audit of the management system.

Advantages of using HACCP

For our company, HACCP (HACCP) is the most effective method that allows us to concentrate the company’s resources and efforts in critical areas of production from the point of view of product safety. At the same time, accordingly, it dramatically reduces the risk of releasing and selling a dangerous product. The HACCP concept is based on a systematic approach to the identification and assessment of hazards and the definition of methods and means of their control. As a management tool, it provides a structured approach to identifiable hazards that directly affect the microbiological, chemical, and physical safety of food.
The system focuses on preventing hazards as quickly as possible at every step of the production line (production process), rather than on detecting dangerous food products at the end of production. This ensures an effective «right from the start» approach to food production. Thus, the final control of the product, including microbiological tests, is reduced. This is not only an «effective cost», but also a powerful system that increases food safety guarantees while increasing competitiveness at a given time stage.

HACCP at the enterprise is a reliable evidence that the manufacturer provides all the conditions that guarantee the stable production of safe products.
Internal and external benefits of implementing HACCP (HACCP)

Internal benefits of HACCP implementation:

• use of preventive measures, rather than belated actions to correct defects and recall products;
• the basis of haccp is a systematic approach that covers the parameters of food safety at all stages of the life cycle-from the receipt of raw materials to the use of the product by the end user;
• unambiguous definition of responsibility for ensuring food safety;
• significant savings by reducing the share of scrap in total production;
• additional features for integration with other management systems;
• unmistakable identification of critical processes and concentration of the main resources and efforts of the enterprise on them;
• documented confidence in the safety of the products produced, which is particularly important in the analysis of claims and in court proceedings.

External benefits of implementing the HACCP system:

• creating a reputation as a manufacturer of high-quality and safe food;
• increasing consumer confidence in the products produced;
• increase of investment attractiveness;
• opportunities to enter new markets, including international ones, and expand existing sales markets;
• additional benefits when participating in important tenders;
• reduce the number of complaints by ensuring stable product quality;
• improving the competitiveness of the company’s products.