Food Safety HACCP

The assurance that a food will not harm the consumer when prepared and eaten according to its intended use. HACCP is its central tool.

It should be distinguished from quality: a food can have a taste or appearance that could be improved and still be safe, but not the other way round. In the European Union, the general framework is set by Regulation (EC) 178/2002, which establishes that responsibility for safety lies with the food business operator and requires traceability at all stages. On that basis, the so-called hygiene package sets out the obligations in detail: Regulation (EC) 852/2004 for all food businesses and Regulation (EC) 853/2004 with specific rules for food of animal origin.

In practice, a business's food safety rests on two layers. The first is the prerequisites or general hygiene plans: cleaning and disinfection, water, pest control, maintenance, training, suppliers and allergens. The second is the HACCP plan, which analyses the hazards in the process and controls the critical points. Many industries add a voluntary certifiable standard, such as ISO 22000, FSSC 22000, BRCGS or IFS Food, required by their customers.

In the cleaning and disinfection prerequisite, the business chooses products suited to each type of soil and surface and documents their use. To do so it uses the technical data sheet (dose, contact time, rinsing) and the safety data sheet (SDS) of each product. Disinfectants used in the food industry must be authorised for that use. Certifications are granted to the food business, not to cleaning products.

More information: HACCP · BRC and IFS · ISO 22000 · Cleaning in the food industry