Curently, food production and trading face potential risks concerning the lack of food safety and hygiene. Thus, it is necessary to publish a system of standards and regulations to ensure food safety, eliminating food with unknown origin. Therefore, HACCP’s appearance is very vital.
BRIEF INTRODUCTION OF HACCP
1. WHAT IS HACCP?
HACCP stands for Hazard Analysis and Critical Control Point. HACCP is approved by CODEX (Codex Alimentarius Commission). It is scientific, reasonable anf systematic access for recognition, production, food preparation and food use to ensure that only safe foods are consumed.
Up to now, HACCP application is not simply about hazard analysis and critical control point but also ensuring prerequisites and course such as Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures SSOP.
- WHY CUSTOMERS SHOULD CHOOSE HACCP?
- Requirements from enterprises, especially consumers.
- Requirements from the government body of food safety and hygiene.
- International integrity trend with the demand to deliver products to picky market.
- Under pressure of owners and shareholders:
- Expect their investment to be “safe” with consumers.
- Improve image towards customers and stakeholders.
3. APPLIED SUBJECT
HACCP system can be applied to any organization which directly or indirectly relates to food production including:
- Farms, fishing areas and milk farms.
- Fish, meat and livestock food processing enterprises
- Bread, cereal, beverage, frozen or canned food manufacturers
- Service vendors such as: restaurants, fastfood chains, hospitals, hotels, food mobility stores.
- Niche services such as: food storage and distribution, additives, ingredients, cleaning and packaging service.
4. BENEFITS OF HACCP APPLICATION
- Help enterprises to build customers’ trust and image with certification from third party.
- Gain a competitive advantage thanks to surveys and customer’s confidence improvement in enterprises’ products.
- Help enterprises to reach sustainable development because they meet requirements of food safety agencies and community.
- Open more opportunities for exporting goods into international markets requiring certificates.
- Reduce requirements of the governmental inspection.
- Increasingly build customers’, retailers’, and authorities’ trust.
- Enhance brand image when there is an audit of governmental bodies and stakeholders.
B. MARKET ECONOMY
- Owing to HACCP, enterprises could reduce expenses and risks of product recall and compensation for customer losses.
- Reduce recycling and disposing expense thanks to early risk identification mechanism of food safety.
C. RISK MANAGEMENT
- Risk alert and reduce damages from risks.
- Help to reduce insurance fee.
- Work easily with damage assurance and compensation.
- Lay foundation for certification, accreditation and recognition.
5. TRAINING AND CERTIFICATION
A. HACCP PRINCIPLES :
7 principles of HACCP are below:
- Identify negative hazards affecting to food safety.
- Identify Critical Control Point (CCP).
- Set up critical points.
- Set up tracking and supervising system to ensure CCP control.
- Make plans to respond if critical control points go too far.
- Set up audit system.
- Set up HACCP document and record.
- Leadership commitment
- Evaluate and make a plan
- Set up HACCP system:
- Hazard analysis,
- Identify critical control points,
- Set up critical control points,
- Establish a supervising system to CCP,
- Conduct correction and prevention mechanism,
- Set up inspection procedure,
- Set up HACCP documents and activities.
- Apply system
- Audit, innovate system
- Issue certificate
KNA CERT has worked with many enterprises for HACCP, thus it is necessary to understand HACCP then they can apply it to their system.