haccp-1

«Tempŏra mutantur et nos mutamur in illіs»

«Times change and we are changing with them»

System of hazard analysis and critical control points (англ. Hazard Analysis Critical Control Point, HACCP) — is a scientifically sound system that allows creating conditions for the production of safe products at the enterprise by identifying (identifying) and controlling hazardous factors.
System НАССР is the only system of food safety, the principles of which have proved effective and accepted by international organizations.

 

 

Remember — HACCP relates to safety and does not concern quality

(ie it is possible to use any ingredients provided they are safe).

 

What HACCP requires?

1. Legislation requirements (effective September 20, 2015)The Law of Ukraine «On Basic Principles and Requirements for the Safety and Quality of Food Products», which involves the implementation of the HACCP system at all enterprises in the food industry, in addition, in accordance with the sanitary regulations for preschool educational institutions, implementation of the HACCP system is mandatory for food business operators supplying finished products to such establishments);

2. Process optimization;

3. Early detection of inconsistencies and the possibility of excluding their impact in the future;

4. Rational use of equipment and material resources;

5. Requirements of customers (consumers) of the final product.

 

%d1%81%d0%ba%d0%b0%d1%87%d0%b0%d0%bd%d0%bd%d1%8b%d0%b5-%d1%84%d0%b0%d0%b9%d0%bb%d1%8b-9

Responsibility:

For non-fulfillment of the obligation to implement on a permanent basis the procedures based on the principles of the system of analysis of hazardous factors and control at critical points (HACCP) provides for liability in the form of fines:

 

legal entities — in the amount of thirty times the minimum wage;

Individuals — entrepreneurs — in the amount of fifteen times the minimum wage.

The main regulator of the food, feed and sanitary facilities is the Central Executive Agency, which implements state policy in the field of safety and separate indicators of food quality (competent authority).

There is currently such a competent authority State Service of Ukraine for Food Safety and Consumer Protection (State Committee for Consumer Safety), which was established through the merger of several control institutions (State Food and Veterinary Service, Consumer, Agricultural and Price Inspections, Sanitary and Epidemiological Service) and in accordance with the order Cabinet of Ministers of Ukraine dated April 6, 2016, No. 260-p officially started work and started to perform functions.

At the same time, state auditors have been endowed with a fairly wide range of rights to carry out an audit of constantly functioning procedures based on the principles of a system of analysis of hazardous factors and control at critical points:

— access to all power buildings;

— access to all documentation, even «secret»;

— sampling;

— evaluation (production, protocols / magazines, procedures, training, sampling method, etc.)

— imposition of administrative penalty;

— stopping production in individual workshops;

— stop production completely;

— initiation of the termination of the operating permit

 

images-1

When to start implementing the HACCP system

September 20, 2016 Section VII came into force The Law of Ukraine «On Basic Principles and Requirements for the Safety and Quality of Food Products» — General hygiene requirements for food products — which already REQUESTS presence in ALL of the food market operators of the pre-requisites of the HACCP system (hygiene requirements).

Regarding the obligation to develop, implement and apply permanent procedures based on the principles of a system of analysis of hazardous factors and control at critical points, as well as the provision of proper training on the use of permanent procedures based on the principles of a system of analysis of hazardous factors and control at critical points, persons responsible for these procedures during the production and circulation of food products The Act provides for transitional periods, so that HACCP is obligatory need to be implemented before:

— September 20, 2017 — on facilities that carry out activities with food products, which include raw animal ingredients (raw milk, meat, fish, molluscs and crustaceans, including fresh, chilled or frozen, eggs, honey , their derivatives and other products made from animal parts, their individual organs and / or tissues intended for human consumption);

— September 20, 2018 — at the facilities that carry out activities with food products, which do not contain raw raw ingredients of animal origin;

— September 20, 2019 — at low capacities.

 

We emphasize that the introduction of an effective HACCP system requires considerable time and resources.

At the same time, legislation requires not only the introduction of the specified system, but also ensure its operation.
That is, the presence of a certain template package of documents distributed by some firms, and the presence of a certificate will not protect you from liability.

 

Therefore, we recommend starting work on the implementation of the HACCP system today!

 

Advantages LLC «SUCG» Integration «, as a consultant in the implementation of the HACCP system:

— the presence of an appropriately trained specialist with practical experience in applying good manufacturing practice and good hygiene practices that has knowledge of the biological, chemical and physical hazards of a food product and processes known to the inside of the system;

— the involvement of experienced specialists in the process of ensuring the proper conduct of technological processes;

— Individual approach;

— knowledge of the requirements of legislation;

— training of personnel, including training of internal auditors with issuing a certificate;

— independent evaluation of power status;

— the implementation of the existing HACCP system, rather than the provision of a template document package;

-maintenance in the course of certification of DSTU ISO 22000: 2007;

-legal protection, including support of inspections.

 

ON ISSUES OF INDIVIDUAL DEVELOPMENT OF THE HACCP SYSTEM,

INCLUDING THE NUMBER OF RESTAURANT ENTERPRISES,

STUDY OF PERSONNEL AND CONSULTING

CONTACT BY TELEPHONE:
+380675045460

 

otkaz_v_gosudarstvennoi_registraciiN.B. 04/08/2016, in connection with the publication in the Official Gazette of Ukraine of the Order of the Ministry of Agrarian Policy of February 10, 2016, No. 39 «On Approval of the Procedure for State Registration of Capacities, Maintenance of the State Register of Capacities of Market Operators and Provision of Information from It to Interested Subjects», the process of state registration of capacities has been started.
The operator of the market of food products, which carries out activities that, in accordance with the requirements of the Law of Ukraine «On basic principles and requirements for the safety and quality of food products» does not require obtaining an operating permit, must submitto the territorial authority of the State Committee for Consumer Goods and Consumer Protection application for state registration of power, which is used at any stage of the production and / or circulation of food products. Each individual capacity of the market operator is subject to state registration.

the production and / or circulation of food or feed using unregistered power entails the imposition of a fine on legal entities — in the amount 20 minimum wages on individuals — entrepreneurs — in the amount 11 minimum wages.

LLC «UCG» Integration «provides services for registration and submission to the territorial authority of the State Committee for Consumer Goods and Consumer Protection Statement of State Power Registration.