HACCP – Hazard Analysis and Critical Control Points
The HACCP system represents a systematic scientific approach for definition, assessment and hazard control (biological, chemical and physical) in food and beverages.
HACCP’s purpose is to preserve customer’s health from harmful effects and consequences after consuming a specific product or group of products, manufactured by one company.
Furthermore, HACCP system reduces the loss from dirty or/and spoiled food products and materials.
Bulgarian legislation covers these topics in article 18 from The Food Law, where was placed the implementation and functioning of such a system in the food industry’s enterprises.
The HACCP system can and has to be applied throughout the food chain, i.e. “ from farm to plate” in:
- Manufacture of agricultural products
- Manufacture of food and supplements
- Food preparation and processing (food handling)
- Food distribution
- Restaurant business and other fast-foods
- Food handling at the consumer
Advantages of HACCP system:
- The HACCP system, unlike other systems carries out preventive control, as it puts emphasis on preventing the food’s hazards or their reducing to normal borders, and not on the final control of the finished product
- HACCP is based on scientific and technological knowledge
- The functioning HACCP system preserves client’s health and increases his trust to the company
- With the introduction of HACCP throughout the food chain the responsibility of food safety is transferred to the manufacturer and the distributor
- The operative functioning of the HACCP System allows companies to represent themselves effectively on the inner and outer markets.
- HACCP frames the company and gives evidences for safe food product’s manufacture. These evidences are protection in conflicts of interests and arguments.
- The existence of implemented HACCP System allows more effective regulated (state) control.