7.2 HACCP concept
The Hazard Analysis and Critical Control Points (HACCP)
concept is a preventive system designed to ensure the safety of
food and consumers.
The HACCP concept includes precautions and measures that
ensure that food is safe to eat from a hygienic point of view. This
is the prerequisite for compliance with food hygiene
requirements. The HACCP concept is a self-control system for
the prevention of health hazards.
Persons handling food must be trained in food hygiene in
accordance with their activities.
The premises must be clean.
Surfaces in contact with foodstuffs must be easy to clean
and disinfect.
Appropriate facilities must be provided for the cleaning of
tools and equipment. In addition, adequate facilities must
be provided to ensure adequate personal hygiene, such as
washbasins and means for hygienic cleaning and drying
hands. The hand basins must have a hot and cold water
supply.
Items and equipment must be kept clean and in good
condition.
The personnel shall pay attention to their personal
cleanliness and appropriate clean clothing. The superior
must be informed in the event of illness.
Inspections must be carried out regularly.
Requirements to be met by personnel
The goods must be inspected upon delivery. The goods
may not be accepted if they are damaged, contaminated or
the best-before date (MHD) has expired.
The temperature required for the food must be ensured
during storage and transport. The temperatures must be
observed until delivery to the end customer.
Pest infestation shall be controlled by appropriate
procedures and any infestation found shall be eliminated.
Appropriate precautions must be taken for the storage and
disposal of waste.
The devices must be kept clean for the storage and
transport of foodstuffs. Filling and cleaning plans must be
drawn up so that the personnel know exactly what to do.
Additional advantages
Optimisation of workflows by defining uniform workflows
Emergency coordination
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