(DG JRC/IPTS) - agrilife - Europa

The enterprises developed and implemented HAACP system according to seven
principles:
1. Hazard analysis, i.e. potential hazards along the production chain must be identified
and analysed;
2. Critical control point (CCP) identification, i.e. CCP’s must be identified, which
must be monitored to avoid or minimise occurrence of hazards;
3. establishment of critical limits in order to control hazards at each CCP;
4. Monitoring procedures, i.e. surveillance systems for regular monitoring or
observation of critical control points;
5. corrective action must be established including measures which should be which
taken whenever an inadmissible deviation is recorded at critical control points;
6. Verification procedures must established for verification of correct functioning of
the HACCP system;
7. Record-keeping and documentation relating to the HACCP plan must be developed
for effective management.
The HACCP system encourages the principle of self-checks and clarifies
responsibility.
It is however recognised that HACCP procedures might be difficult to implement in
small establishments. To assist Codes of Good Practise could be developed by sector of
activity. Food inspectors could have a key role in ensuring that carrying out, for
example, regular routine audit and sampling closely follow these Codes.
Like slaughterhouse and food processing facilities, food wholesalers, distributors,
retailers as well as restaurants and catering business, must also follow Codes of good
Practise and HACCP procedures.
This is particular importance for food retail shops as experience indicates that crosscontamination
often occurs there. Measures must therefore also be taken at this level to
guarantee that the strictest hygiene rules are observed and that food is not contaminated
by inappropriate action. This will involve licensing after inspection by the competent
authorities and the proper training of staff.
Procedure of inspection
Inspections are carried out by specialised operators (Inspection Bodies) at the
manufacturing site and on the market, through remarks and judgements based upon
measurements, tests and verification methods.
More specifically, projects, products, services, processes or plants (including personnel,
facilities and technologies) are examined in order to establish their compliance with
specific provisions or, on the basis of a "professional judgement", their conformity to
general requirements.
The accreditation of Inspection Bodies is issued in accordance with the EN 45004
standards.
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