{"id":1728,"date":"2021-01-26T12:00:22","date_gmt":"2021-01-26T12:00:22","guid":{"rendered":"https:\/\/www.labor.com.pl\/?p=1229"},"modified":"2021-06-18T14:12:04","modified_gmt":"2021-06-18T14:12:04","slug":"co-to-jest-haccp","status":"publish","type":"post","link":"https:\/\/www.labor.com.pl\/en\/co-to-jest-haccp\/","title":{"rendered":"What is HACCP?"},"content":{"rendered":"

WHAT IS HACCP?<\/span><\/b>\u00a0<\/span><\/p>\n

Summary<\/span><\/i>\u00a0<\/span><\/p>\n

Gone are the days when our food came from our own fields and orchards as well as backyard farms and sometimes\u00a0<\/span><\/i>from the\u00a0<\/span><\/i>hunting. Currently, most of the food we eat is produced on a large-scale industrial scale. Therefore, it is necessary to have a uniform quality system that would guarantee high quality and safety of food we buy in stores. Such a system is Hazard Analysis and Critical Control Points – HACCP.<\/span><\/i>\u00a0<\/span><\/p>\n

There are 7 basic principles of the HACCP system.<\/span><\/i>\u00a0<\/span><\/p>\n

1 – Hazard identification and description of preventive measures<\/i>\u00a0<\/strong><\/p>\n

2 – Identification of the critical control points (CCPs)<\/i>\u00a0<\/strong><\/p>\n

3 – Identification of critical limits<\/i>\u00a0<\/strong><\/p>\n

4 – Establish a CCP monitoring system<\/i>\u00a0<\/strong><\/p>\n

5 – Defining corrective actions<\/i>\u00a0<\/strong><\/p>\n

6 – Establish system verification procedures<\/i>\u00a0<\/strong><\/p>\n

7 – Establishment of recording<\/i>\u00a0procedures<\/i>\u00a0<\/strong><\/p>\n

The implementation and COMPLIANCE with the principles of the HACCP system should guarantee the elimination, or at least minimization of the risk associated with food production, and at the same time ensuring its safety.<\/span><\/i>\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Gone are the days when our food came from our own fields and orchards as well as backyard farms and sometimes<\/span>\u00a0from the<\/span>\u00a0hunting. You could also shop<\/span>\u00a0the food<\/span>\u00a0at fairs at befriended farmers.<\/span>\u00a0<\/span><\/p>\n

Currently, most of the food we eat is produced on a large-scale industrial scale. Products are often manufactured in gigantic industrial plants from which they are shipped through a network of wholesalers to centuries of countries. Therefore, it is necessary to have a uniform quality system that would guarantee high quality and safety of food we buy in stores. Currently, the control of this system covers the entire production of broadly understood food, dietary supplements and cosmetics.<\/span>\u00a0<\/span><\/p>\n

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What is the HACCP system?<\/span><\/b>\u00a0<\/span><\/p>\n

There are 7 basic principles of the HACCP system.<\/span>\u00a0<\/span><\/p>\n

Principle 1 – Identify hazards and describe preventive measures<\/span><\/b>\u00a0<\/span><\/p>\n

A team responsible for the creation, implementation and maintenance of the system is formed. A block diagram of the production process is created, which includes all potential threats that may occur at individual stages, such as:<\/span>\u00a0<\/span><\/p>\n