Implementation of the HACCP system is additional

HSE Group offers Hazard Analysis and Critical Control Point (HACCP) implementation services.

From June 1, 2021, the introduction of the HACCP system became mandatory for those business operators who carry out food production and/or processing (except for primary production or production of alcoholic beverages).

HACCP is a food safety management system that involves identifying, preventing and eliminating potential hazards in the food production process.

The system is based on 7 main principles:

• Threat analysis
• Determination of critical control points
• Determination of critical limits
• Monitoring procedures
• Corrective actions
• Verification
• Production of records