International HACCP System (Hazard Analysis and Critical Control Point) is nowadays regarded as most effective standard made to control risks crucial for health and safety conditions. It consist of two basic elements – danger analysis and risk occurrence probability in relation to environment, raw material, people as well as production process, and relevancy of critical control points in the manufacturing process.
What is more, legislation does not require certification or confirmation of HACCP System, so it means that every producer or company could completely voluntarily undergo to certification procedure by an independent bodies.
Dealing with this system means that producer must review procedures regularly and introduce necessary changes in case of modification of procuct, production process or in every other process which might have an impact on food.
Besides requirements, there are also many benefits of using HACCP System. It will enable you to do management of enterprise resources more effectively and cause reproducibility of quality characteristics – which is very important nowadays in consumer quality objectives.