HACCP Codex Alimentarius - General Principles of Food Hygiene - CAC / RCP 1-1969 (Rev.5-2020) - Regulation (EC) No 852/2004

Based on the current Regulation 852/2004 of the European Parliament and Council that substitutes the Council directive 93/43/EEC, the implementation, preservation and revision of food quality management system that contains Hazard Analysis and critical control points is required for businesses that:

• Produce

• Process

• Manufacture

• Containerize

• Store

• Transport

• Distribute

• Catering

• Offering food for sale

Including packaging plants, food industry, restaurants, catering supermarkets, hotels that have mass catering facillities, etc.

Diagnosis of business needs

The adoption of the ISO 22000 food quality system (HACCP) will lead to the following benefits for the company:

• The company's reputation for its ability to protect the health of the consumer is strengthened

• By implementing precautionary measures, production costs are reduced due to the reduction of batch product discards

• The company gains a significant advantage over competitors in export activities as opportunities for penetration in international markets open up.

• Evidence is provided to the competent authorities for compliance with the legislation.

• It demonstrates the company's sensitivity to protecting public health and its ability to produce safe food.

It is a requirement of customers as a guarantee of product safety, as it is a valid system that manages food safety (more and more companies require their suppliers to have a HACCP certified system).

ISO 22000 and HACCP Codex Alimentarius

The ISO 22000 has two Plan-Do-Check-Act (PDCA) cycles that operate within each other, the first covering the management system, the second the functions (described in ISO 22000: 2018, Chapter 8), which simultaneously cover the principles HACCPISO 22000 refers to the General Principles of Food Hygience of Codex Alimentarius, CXC 1-1969 which includes HACCP and 12 steps of HACCP implementation. A study on HACCP effectiveness between ISO 22000 certified and non-certified dairy companies found that with the enactment of the HACCP Food Safety System (FSS) and ISO 22000 certification, the level of HACCP objectives fulfillment significantly improved.

---