HACCP

The system of Hazard Analysis and Critical Control Points (the Latin abbreviation is “HACCP") is a scientifically substantiated system to ensure the production of safe products by identifying and controlling the hazards. The HACCP is the only food safety ensuring system that has proved efficient and has been approved by international organizations.

The team of experts uses seven fundamental principles in development of the HACCP. This approach includes the identification and analysis of hazards associated with all stages of food production, from acceptance of the raw materials to shipment of products to the final consumer. The biological, chemical and physical hazards are considered in view of their impact on the product safety. The analysis of hazards helps to identify the Critical Control Points (CCP). Then, the critical limits for each CCP as well as monitoring and record keeping procedures are established. The effectiveness of the HACCP system depends on the verification procedures applied to confirm that the system works well.

It is the mandatory requirement of Ukrainian legislation that has included a requirement for mandatory possession of operating HACCP system by food market operators (the updated version of the Law of Ukraine "On basic principles and requirements to food safety and quality" came into effect on 20.09.2015) in connection with the harmonization with the European legislation.

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