What is HACCP?
The implementation of the HACCP system – Hazard Analysis and Critical Control Points – is mandatory for all companies and serves to guarantee the safety of the food that is produced and served.
HACCP is the internationally accepted system and defines the requirements for effective food safety control.
Who has to develop the HACCP system
All businesses in the food sector that are involved in any stage of the production, processing, storage and/or distribution of foodstuffs (see Article 3(2) of Regulation 178/2002 of January 28).
Generally speaking, this includes all restaurants, cafés and pastry shops, among others.
Why it’s important to have a developed HACCP system
Effective control of food hygiene and safety is essential to avoid illness and other consequences caused by food spoilage.
These consequences can be unpleasant at best and fatal at worst.
In addition, poor food hygiene entails major costs and negatively influences customer and consumer confidence.
In short, food safety is becoming increasingly important for the end consumer, but also for the food producer, distributor and supplier.
And, of course, for the supervisory bodies.
WHO CAN HELP YOU IMPLEMENT THE HACCP SYSTEM
Occupational Health and Safety companies that offer the HACCP – Food Safety service can provide advice on implementing the system, as is the case with SEPRI, based in Braga.
SEPRI’s service comprises 3 fundamental components:
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Food safety diagnostic audit
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Support in implementing the HACCP system
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System maintenance and periodic monitoring
