An organisation that produces, processes or distributes foodstuffs must have an HACCP hygiene code certificate. An important process with HACCP is an HACCP plan. This is in the Warenwet (Goods law). The HACCP plan is also sometimes called a food safety plan. The plan may be developed by the contactor himself. This plan must be developed according to certain guidelines. The plan focusses in particular on the analysis of dangers and concerns itself with critical control points.
The plan should include topics such as the hygiene standards for the processing and storage of food. Also, all the regulations of the Warenwet must be in the plan. These can be general regulations, such as the wearing of clean clothing and proper hand care.
The seven phases in the HACCP plan
The food safety plan consists of seven phases. The intention of these phases is to identify, evaluate and examine the dangers in the area of food safety.
Phases of the HACCP plan:
- The inventory of dangers (Hazards)
- The establishment of critical points (Critical Control Points)
- Determining standards with regard to the critical control points
- Development of a control system for checking the control points
- Development of a procedure for restoration of possible deviations
- Design a method for documenting information and procedures
- The development of verification procedures
The goal of the food safety plan is guaranteeing the safety of food. The health of the consumer is central to this whole process. The HACCP plan is partly concerned with the fact that visitors to a restaurant can eat there with confidence. All seven phases are developed for this purpose. Each set in this process is crucial and must be handled carefully. The seven phases are explained more fully in the HACCP hygiene code course.
The advantages of an HACCP plan
Working with an HACCP plan has a number of advantages. The chance of contamination by bacteria is reduced and the safety of food is increased. If contamination does take place, you will not, in most cases, be held responsible for damages. In addition, the production process is examined. Often, inefficient processes are revealed. These processes can then be improved.
