{"id":141892,"date":"2022-09-27T13:29:33","date_gmt":"2022-09-27T11:29:33","guid":{"rendered":"https:\/\/www.sucitesa.com\/?p=141892"},"modified":"2024-09-23T12:14:08","modified_gmt":"2024-09-23T10:14:08","slug":"food-safety-guarantee-based-on-the-haccp","status":"publish","type":"post","link":"https:\/\/www.sucitesa.com\/en\/food-safety-guarantee-based-on-the-haccp\/","title":{"rendered":"Food Safety Guarantee based on the HACCP"},"content":{"rendered":"\n<p class=\"has-text-align-justify wp-block-paragraph\">The European Union regulations establish that <strong>all<\/strong> food industries must implement a system that guarantees the maximum safety of the food they produce, therefore they must follow <strong>good hygiene practices<\/strong> (GHP) and have a <strong>Hazard Analysis and Critical Control Point Plan<\/strong> (HACCP).<\/p>\n\n\n\n<p class=\"has-text-align-justify wp-block-paragraph\">The HACCP system consists of developing and implementing procedures to control all hazards that may affect foodstuffs at each stage of their production, distribution and sale. It has a <strong>preventive<\/strong> approach and must also include corrective actions to be applied when necessary.<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>What are the fundamental elements of a Food Safety Management System?<\/strong><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/www.sucitesa.com\/wp-content\/uploads\/piramide-seguridad-alimentaria_ENG_Mesa-de-trabajo-1-1-1024x655.jpg\" alt=\"\" class=\"wp-image-141893\"\/><figcaption>Food Safety Pyramid<\/figcaption><\/figure>\n<\/div>\n\n\n<p class=\"has-text-align-justify wp-block-paragraph\">(1) <strong>Good hygienic practices GHP<\/strong>: are the conditions and measures necessary to ensure the suitability and safety of food during its production.<\/p>\n\n\n\n<ul class=\"has-ek-indent wp-block-list\" style=\"--ek-indent:60px\"><li>Training of food handlers<\/li><li>Conditions and maintenance of facilities and equipment.<\/li><li>Cleaning and disinfection of facilities and equipment<\/li><li>Pest control (disinsectisation and rat extermination)<\/li><li>Water control<\/li><li>Traceability of products<\/li><li>Waste management.<\/li><li>Good handling and hygiene practices<\/li><li>Control of supplies and suppliers<\/li><\/ul>\n\n\n\n<p class=\"has-text-align-justify wp-block-paragraph\">(2) <strong>Traceability<\/strong>: we must put in place procedures that allow us to know the history, location and trajectory of a product, batch or raw material throughout the supply chain and allow for its retrieval in the event of a food alert.<\/p>\n\n\n\n<p class=\"has-text-align-justify wp-block-paragraph\">(3) HACCP system that <strong>identifies and evaluates hazards<\/strong> (physical, chemical and biological) that may occur in food, establishing <strong>preventive and corrective measures<\/strong> for their control.<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>What are the basic principles of HACCP?<\/strong><\/p>\n\n\n\n<ol type=\"1\" class=\"has-ek-indent wp-block-list\" style=\"--ek-indent:60px\"><li>Identify the hazards at each phase or stage<\/li><li>Determine the critical control points for those hazards.<\/li><li>Establish critical limits, above which we consider the point to be out of control.<\/li><li>Establish a monitoring system.<\/li><li>Establish corrective actions.<\/li><li>Establish procedures for verifying that the system is working.<\/li><li>Establish a documentation and record keeping system.<\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Finally, any food safety system requires documentation of all processes:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Descriptive documentation:<\/strong> GHP plans documenting activities, controls and their effectiveness, description of products and their intended uses and the development of the 7 HACCP principles.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Records<\/strong> demonstrating its application and effectiveness: monitoring, corrective actions, verifications, etc.<\/li><\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/www.sucitesa.com\/wp-content\/uploads\/EVALUACION-3-1024x576.png\" alt=\"\" class=\"wp-image-141899\"\/><figcaption>A record must be kept that proves that the system works<\/figcaption><\/figure>\n<\/div>\n\n\n<p class=\"has-text-align-justify wp-block-paragraph\"><strong>Through our website, registered clients can access the SANIPLAN platform and easily and intuitively draw up customised, 100% customisable hygiene plans that comply with current regulations.<\/strong><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/www.sucitesa.com\/wp-content\/uploads\/Logo-SANIPLAN-2016-01-2-1024x482.jpg\" alt=\"\" class=\"wp-image-141974\"\/><figcaption>SANIPLAN is a platform created by SUCITESA that makes it possible to develop tailor-made hygiene protocols<\/figcaption><\/figure>\n<\/div>\n\n\n<p class=\"has-text-align-justify wp-block-paragraph\">SANIPLAN allows us to elaborate cleaning and disinfection protocols adapted to the requirements of different sectors, from a gymnasium or hospital to a food industry, which helps us to train staff better and faster, minimise occupational risks and ensure compliance with current regulations.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img decoding=\"async\" src=\"https:\/\/www.sucitesa.com\/wp-content\/uploads\/APPCC-03-ENG.png\" alt=\"\" class=\"wp-image-141911\"\/><figcaption>SANIPLAN example<\/figcaption><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\">Click <a href=\"https:\/\/www.sucitesa.com\/en\/product\/saniplan\/\">here<\/a> if you want to know more.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The European Union regulations establish that all food industries must implement a system that guarantees the maximum safety of the food they produce, therefore they must follow good hygiene practices (GHP) and have a Hazard Analysis and Critical Control Point Plan (HACCP). The HACCP system consists of developing and implementing procedures to control all hazards [&hellip;]<\/p>\n","protected":false},"author":643,"featured_media":141577,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_editorskit_title_hidden":false,"_editorskit_reading_time":2,"_editorskit_is_block_options_detached":false,"_editorskit_block_options_position":"{}","footnotes":""},"categories":[5],"tags":[2805,2799,2800,2801,2802,2803,2807,2806,2804],"class_list":["post-141892","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-disinfection","tag-food","tag-food-safety","tag-haccp-2","tag-hygiene","tag-professional-hygiene","tag-sucitesa-4","tag-the-cleanest-project-3","tag-traceability"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.sucitesa.com\/en\/wp-json\/wp\/v2\/posts\/141892","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sucitesa.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sucitesa.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sucitesa.com\/en\/wp-json\/wp\/v2\/users\/643"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sucitesa.com\/en\/wp-json\/wp\/v2\/comments?post=141892"}],"version-history":[{"count":0,"href":"https:\/\/www.sucitesa.com\/en\/wp-json\/wp\/v2\/posts\/141892\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sucitesa.com\/en\/wp-json\/wp\/v2\/media?parent=141892"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sucitesa.com\/en\/wp-json\/wp\/v2\/categories?post=141892"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sucitesa.com\/en\/wp-json\/wp\/v2\/tags?post=141892"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}