HACCP Study Development

HACCP is the acronym for Hazard Analysis & Critical Control Point which means Hazard Analysis and Critical Control Points. It is a system for ensuring the hygienic condition and quality of food. Its aim is to eliminate or reduce the likelihood of hazards arising in relation to consumer health.

Based on the requirements of the CODEX ALIMENTARIUS, it applies to all processes involving any handling of food and beverages. It is therefore addressed to all businesses, regardless of size, engaged in the production, processing, packaging, storage, transport and sale of food.

In our country, the obligation to develop and implement a HACCP was originally established by Joint Ministerial Decision 487/4.12.2000 (Government Gazette 1219B), in harmonisation with Community Directive 93/43/EEC. That directive has since been replaced by Regulation (EC) No 852/2004 on the hygiene of foodstuffs, which applies directly across the EU and requires the implementation of procedures based on the HACCP principles

The NOVITAS is in a position to support you with the development and implementation of a HACCP study in your business.