HACCP

It has been an obligatory control system in the food industry since 1st May 2004. It has to be applied by food processing and trade companies. The HACCP system monitors all critical points at which product contamination may occur. A company that has implemented HACCP ensures its clients that they will receive a product safe for their health. Prior to the HACCP system implementation it is necessary to introduce Good Manufacturing Practice rules (GMP) and Good Hygiene Practice rules (GHP), whose objective is to create proper conditions for hygiene-safe food production.
The most common guidelines of the HACCP system were prepared within the Food Code (Codex Alimentarius) of FAO/WHO. Their application is voluntary.
The most frequent advantages of HACCP implementing include:

• Company conduct according to the binding law,
• Confirmation that a company produces health and safe food,
• Constant monitoring and control of each production stage allows for reduction of production losses and ensuring high quality of products,
• Growth of clients’ trust,
• Increase of competitiveness.