An introduction to HACCP

An introduction to HACCP

During the last years, protecting consumers health has become an increasingly important factor and resulted in the edition of many standards, aimed at regulating food and drink industry and ensure food safety.

The most crucial food safety guidelines were introduced by the HACCP (Hazard Analysis and Critical Control Points) System and the ISO 22000 Standard, which currently represent the best solution to identify and control hazards during food preparation and manufacturing, thus preventing possible food damages instead of controlling and discarding already deteriorated products.

HACCP is a legal requirement for a wide range of food business dealing with: food preparation, manufacturing and sale/supply, farming, food logistics and transportation.
It represents a systematic approach to identify and control hazards and critical points during food production and distribution, as well as to prevent any possible threat through constant monitoring activities.

Temperature Log

All information concerning refrigerators and cold stores, including any related issue, must be daily recorded on an HACCP compliant Temperature Log.

Temperature Logs are mandatory for every business dealing with these food preservation methods:

Food safety managers play a crucial role in this process, by daily updating Temperature Logs and supervising all areas where food is stored.
Warehouse units and equipment must be properly clean, comply with every legal requirement and provide separate areas for a safe storage of food and non-food items.
In case of anomalies or failures, the Supervisor has to take the following corrective actions: empty and clean storage areas, check products for damage or spoilage, discard damaged products and move intact ones to another refrigerator or storage area, call a technician to repair and test the refrigeration system and verify that everything meets HACCP requirements before moving products back to the warehouse .