HACCP Hygiene strategies protect against risks

The TÜV Rheinland Group offers certification of the hygiene management system HACCP to companies that manufacture, process and sell food, and to their suppliers. With the increase of food accidents recently, food safety has become an important public concern. Governments, customers and consumer groups have required that organisations in the food chain establish food safety management systems. Many international standards for food safety have been established. The British Retail Consortium Technical Standard for Companies Supplying Retailer Branded Food Products was developed in 1998 (and renamed the BRC Global Standard in 2003) to assist such companies in fulfilling their legal obligations and protecting consumers. In 2002, to create a common food safety standard, German food retailers from the Hauptverband des Deutschen Einzelhandels developed a common audit standard called the International Food Standard ( IFS ). In 2003, French food retailers and wholesalers from the Fédération des entreprises du Commerce et de la Distribution joined the IFS Working Group and contributed to development of IFS version 4. Now, the International Organization for Standardization is developing a food safety management standard known as ISO 22000 . The project is currently at the FDIS ballot stage, and the standard should be published at end of 2005. If you would like to know more, please contact us. We will be happy to help you.

HACCP is a food safety system that is based on internationally recognised standards and designates a specific food monitoring procedure. The aim is to detect and eliminate at an early stage errors that may present health risks to the consumer. The prerequisite is a hygiene concept that already functions and which ensures implementation of and adherence to fundamental hygiene measures, including structural and technical facilities.

HACCP Principles

1、Conduct a hazard analysis and describe the preventative measures.

2、Determine the critical control points (CCPs).

3、Establish critical limits for each CCP.

4、Monitor each CCP.

5、Establish corrective actions to be taken after deviation from an established
　 critical limit.

6、Establish procedures for verification that the HACCP system is working
　 correctly.

7、Establish effective record-keeping procedures that document the HACCP
　 system.