have a highly qualified technical team of Veterinary Graduates specialising in
Food Technology, Bromatolgy and Chemistry Sciencies. We have implemented
HACCP systems in producers of cured ham and sausage, catering companies, wine
cellars, central kitchens, industrial slaughterhouses and quartering of the
animals, fruit and vegetable producers, tinned or canned food producers
ISO 22000:2005 Food Safety management Systems – Requirements for any organisation in the food chain
The European regulation 178/2002 establishes the obligation to comply, in all the food chain, with the requiremenst of tracebility which products and merchandise must follow from the origin to the destination using, for this purpose, a registration system of the transactions along all the links of the chain.
ISO 15161:2001 Standard Guidelines on the application of ISO 9001:2000 for the food and drink industry
From 1986, the Codex Alimentarius Committee recommended companies in the food industry the application of self-control systems based on these principles, and the European Union, from 1st of January 1993 have decided to make obligatory the implementation of a HACCP system that was put in force by means of the Directive 93/43/CEE of 13 th of June 1993.
Different countries have establish regulations that define the requirements that must be met by the companies in this sector : BRC (The British Retail Consortium), IFS (International Food Standard), DS 3027:2002 (Denmark)
REGULATION CE 178/2002 of the 28 th of January 2002, concerning the principles and general requirements of the food industry legislation, a European Authority of Food Safety was formed and procedures in relation to food safety were laid down
LINKS AGRICULTURAL & FOODS
HAZARD ANALYSIS AND CRITICAL CONTROL POINT
The Hazard Analysis and Critical Control Point system or HACCP is a preventive system of hazard control. A HACCP plan is designed to control all reasonably likely biological, chemical, and physical food safety hazards.
The success of a HACCP program is dependent upon both people and facilities. Management and employees must be properly motivated and trained if a HACCP program is to successfully reduce the risk of foodborne illness.
What is a Hazard Analysis?
A hazard analysis is an evaluation of all the steps in preparing food to help prevent food poisoning. The goal is to focus on those steps in the food production process where problems are most likely to occur.
What is a Critical Control Point?
A critical control point (CCP) is any step in preparing food where there is a condition that could affect food safety by allowing bacteria to grow or allow contamination of the food.
e.g. food allowed to cool at room temperature for extended period of time.
e.g. inadequate hot holding/cold holding temperatures
(less than 60 degrees C greater than 4 degrees C)
e.g. poor personal hygiene, contaminated surfaces, cross contamination.
The HACCP system have the following points:
1. Product description and his use
2. Process analysis Análisis del proceso.
3. Risks analysis and indentificaion of preventive control measures
4. Critical Control Points determination. Control Phases or procedures to remove this risks or minimize the appearance probability (CCP).
5. Critical limits to assure that the CCP are in control.
6. Surveillance system implementation.
7. Corrective Actions implementation.
8. Verification procedures implementation.
9. Document management.