HACCP

Food Safety System

HACCP stands for Hazard Analysis and Critical Control Points

 

What is HACCP?

It is a methodology to secure food safety. HACCP stands for Hazard Analysis and Critical Control Points. The ultimate goal of the HACCP system is to achieve food safety. The methodology is suitable for any business whose activities have impact on the safety of consumed food. It is able to demonstrate that the company has taken all reasonable measures to ensure food safety.

Guidance on the implementation of good hygiene practices and procedures based on HACCP principles is provided by the General Principles of Food Hygiene, Codex Alimentarius Code of Practice No. CXC 1-1969, and European Commission Communication No. 2022/C 355/01.  Like any other system, a HACCP system can be implemented poorly, well or even better. We are here to support you in demonstrating that your organisation ensures food safety efficiently at a high standard.

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HACCP – food safety

The most basic requirement towards all food products is not to cause any harm or illness to those consuming them.

For this reason, both in Hungary and abroad it is mandatory by law for every organisation involved in food production to operate a HACCP system. During implementation the main aim is not to produce "unreasonable" paperwork, but rather prove that all necessary care has been taken.

Why is this useful?

Besides food safety:

  • A well developed, controlled HACCP system can make your operation more efficient and increase the confidence of your partners in your products and services.
  • The certification of an HACCP system by an independent body can be often a basic requirement for tenders

We verify this compliance with the support of our well prepared and experienced colleagues and we issue the certificate accordingly.

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