Codex Alimentarius CAC/RCP 1-1969, Rev.4 – 2003. follow the food chain from the primary production to the final consumer, starting from the necessary hygienic conditions for the production of food that is safe and suitable for consumption.
HACCP is management system relating to the safety of food through the analysis and control of various biological, chemical and physical hazards, starting from the receipt of raw materials, storage, handling, food preparation, distribution and consumption of the product.
HACCP system is a systemic preventive approach to food safety, which refers not only to physical, chemical and biological hazards, but also to the preventive procedure by which the manufacturer observes, controls, identifies and analyzes certain critical points in food production, which may lead to their contamination.
HACCP system is essential in meeting all national and international regulations regarding food safety. It is suitable for primary and secondary producers as well as for processors and for many companies engaged in this activity and can be the key to their success in placing products on the market.
HACCP system is based on 7 important principles:
- Risk analysis,
- Determination of critical control points,
- Establishment of critical boundaries,
- Monitoring and measuring of critical control points,
- Defining corrective measures,
- Establishment of a verification system,
- Keeping records.
HACCP is applied by organizations of different sizes and activities:
- organizations engaged in the production and processing of food (bakeries, butchers, dairies, slaughterhouses, pastry shops, producers of alcoholic and non-alcoholic beverages, fruit and vegetable processors, producers of confectionery products, etc.);
• producers and processors of drinking water, as well as water used or added during the preparation, processing or production of food;
• organizations dealing with packaging and repackaging of food products;
• organizations engaged in the storage, transport and distribution of all food products;
• organizations engaged in the preparation and distribution of food for the needs of hospitals, children’s institutions, hotels, restaurants, airlines and other companies;
• public and collective catering facilities (public kitchens, canteens, hospitals, kindergartens, schools, etc.);
• catering facilities, catering services, ready-to-eat food delivery services, etc.
BENEFITS OF CERTIFICATION
The application of the HACCP system is a legal obligation in Serbia based on Veterinary Medicine Law and Food Safety Law. Its application enables:
- control of health and safe food production;
- improving internal processes;
- increased consumer confidence;
- process control;
- delegation of responsibilities to direct executors;
- increasing the potential of employees through continuous training and learning;
- greater responsibility and awareness of employees about quality;
- developing awareness of employees on hygiene;
- product traceability;
- clear identification of responsibilities for unhealthy product in the manufacturer-retail-customer chain;
- protection and improvement of products and original brands;
- compliance with legal and market requirements.
Although the Food Safety Law does not require mandatory certification, doing business with large sales systems and international cooperation is greatly facilitated by having a certificate of conformity with the requirements of the HACCP system. The main benefits of certification are:
- providing food safety assurances;
- creating a competitive advantage;
- increasing customer satisfaction and greater trust;
- verification of good business and hygiene practice;
- possibility of placing the production program in large sales systems;
- open possibility of international arrangements and sale of products that have a longer shelf life and may suffer difficult transport conditions;
- reduction of costs due to penalties by inspection bodies;
- ensuring customer loyalty;
- reduction of costs due to possible dangers that endanger the health of users.
