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HACCP – ISO 22000

HACCP (Hazard Analysis and Critical Control Point)

Legislative Requirement

Under current legislation valid since 2000 (P.D.487/2000 Government Gazette 1219/Vol. B’/4-10-00) all enterprises involved with production, processing and distribution of food and beverages should implement and abide by a food safety management system following the HACCP principles, and ever since 2012 (M.D. Y1γ/Γ.Π/οικ.96967/8-10-2012, Government Gazette 2718/Vol. B’/ 8-10-12) this requirement is also directly linked to licensing procedures for the above enterprises.

Under current legislation valid since 2000 (P.D.487/2000 Government Gazette 1219/Vol. B’/4-10-00) all enterprises involved with production, processing and distribution of food and beverages should implement and abide by a food safety management system following the HACCP principles, and ever since 2012 (M.D. Y1γ/Γ.Π/οικ.96967/8-10-2012, Government Gazette 2718/Vol. B’/ 8-10-12) this requirement is also directly linked to licensing procedures for the above enterprises.

Successful implementation of HACCP is based on the following points:

  • Appropriate facilities. The facilities should be designed and constructed with food safety as a focal point and utilized as a tool to reduce food safety risks

  • Abiding by certification processes and documents, which consist the HACCP study

  • Staff training on food safety procedures in order to be able to practise proper food handling methods in line with HACCP principles

HACCP system is an integrated tool and it is the basis for the development and implementation of any food safety management system, which aims to eliminate all potential risks that would threat consumer health.

HACCP Certification Codex Alimentarius

Apart from being a documented compliance with relevant legislation, HACCP Codex Alimentarius is also a certifiable system.

Codex Alimentarius is an international requirement, a ‘Code for Food’ that has been set by the Codex Alimentarius Committee. It includes a range of general and specialised food safety standards, guidelines and codes of practice which contribute to food safety and quality, as well as to the protection of consumers’ health. The Certificate of Compliance with Codex Alimentarius is issued based on the implementation of the above standards.

Compliance with CODEX Alimentarius and implementation of HACCP study concerns all types of enterprises in the food industry, from primary food production to the secondary field (processing units) and even those involved indirectly, storage, distribution, retail and wholesale companies.

The most evident benefits of applying a proper HACCP study are to:

Increase consumer’s feeling of security

Comply with legal requirements

IImplement commonly accepted food manufacturing practices

Ensure safe and efficient operation of all installations and equipment

Reduce operation cost

Ensure the enterprise’s readiness for potential inspections by the relevant authorities

Improve quality of products and services

Achieve the standardization of proper control practices

Implement effective process management

Organise production processes

Improve brand name and strengthen market position

Satisfy customers

Reduce unsuitable products

Organise Staff

A key parameter for the development of a HACCP system, either to be certified or not, is the design of the facilities, so that all legal requirements regarding building and equipment standards are taken into consideration at that early stage in order to prevent any violations or failures, which if identified after completion of construction, may require high restoration costs or inflict large fines from the relevant authorities.

Samaras and Associates Ltd. can provide adequate solutions to this crucial issue; in co-operation with the Departments of Industrial and Sanitary Installations Licensing and Studies, we offer our customers a complete package of services and constant support from the early stage of facilities design to full operation.

ISO 22000

ISO 22000:2005 standard is an internationally recognised standard, which sets the requirements for the development and installation of an efficient system that ensures food safety.

It applies to all organisations involved directly or indirectly in the food chain, from food and animal-food producers or suppliers, to manufacturers of materials or equipment related to food handling or food business service providers.

ISO 22000:2005 standard integrates the HACCP principles with the pre-requisite programmes and general principles of management systems.

The step-guide for the development and certification of any enterprise is the following:

  • Check that facilities are appropriate (suitability of facilities) and take improvement action when necessary, in order to comply with current legislation, standard requirements and proper Health practices

  • Description of business activities including the characteristics of every product category

  • List of the products, raw and auxiliary materials as well as the packaging materials

  • Creation and cross-check of a flow-chart, where business operation procedures are described.

  • Risk assessment.

  • Identification of critical control points and limits

  • Focus on procedures for identification of critical control points and taking appropriate corrective actions, when problems occur

  • Development of a Food Safety policy

  • Development of system procedures following the standard in order to describe business activities

  • Documented compliance with set requirements, which prove the system’s continuous and efficient operation

  • Internal audits, to demonstrate compliance with standard requirements and efficiency control compared to business objectives

  • Preparation of the enterprise and certification. Relevant documentation including any revised documents is submitted to the relevant Accreditation Body. The next step is the certification inspection, and our consultant is present to facilitate the procedure in any way possible.

The most evident benefits for an organisation certificated according to ISO:22000:2005 are the following:

  • Competitive market advantage / customer demands

  • Tendering for public sector contracts, where certification is a set pre-requisite

  • Increase consumer’s feeling of security

  • Comply with legal requirements

  • Implement commonly accepted food manufacturing practices

  • Ensure safe and efficient operation of all installations and equipment

  • Reduce operation cost

  • Ensure the enterprise’s readiness for potential inspections by the relevant authorities

  • Improve quality of products and services

  • Achieve the standardization of proper control practices

  • Implement effective process management

  • Organise production processes

  • Ιmprove brand name and strengthen market position

  • Satisfy customers

  • Reduce unsuitable products

  • Organise Staff

A key parameter for the development of an ISO 22000:2005 system, which incorporates HACCP system, is to be implemented simultaneously with the design of the facilities, so that all legal requirements regarding building and equipment standards are taken into consideration at that early stage in order to prevent any violations or failures, which if identified after completion of construction, may require high restoration costs or inflict large fines from the relevant authorities.

Samaras and Associates Ltd. can provide tailor-made solutions to this crucial issue; in co-operation with the Departments of Industrial and Sanitary Installations Licensing and Studies we offer our customers a complete package of services and constant support from the early stage of facilities design to full operation.

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