HACCP: how the mandatory food safety system works

HACCP (Hazard Analysis and Critical Control Points) is one of the most important foundational standards in the international food chain. Food service businesses, transport companies, wholesalers and food manufacturers use this system to identify and control food safety risks at an early stage.

In many countries, HACCP is a mandatory framework for businesses working with food. The principles of HACCP are defined internationally by the Codex Alimentarius Commission, established by the FAO and WHO. Organisations must be able to demonstrate that they control risks, monitor processes and correct deviations in a timely manner.

How do you comply with HACCP within your organisation?

To comply with HACCP, organisations must carefully design and maintain their food safety system. This includes:

• Maintaining an up-to-date risk analysis and a HACCP plan that reflects daily practice
• Establishing clear procedures for cleaning, disinfection, temperature control and other critical processes
• Training employees in hygienic working methods and the correct use, storage and, where required, maintenance of PPE
• Recording inspections, maintaining documentation and implementing corrective actions in case of deviations.

When these elements are well organised, inspections and audits by regulatory authorities and certification bodies tend to run much more smoothly.

Plasters and HACCP: what to pay attention to

Plasters are often underestimated. A loose or soaked plaster can immediately lead to contamination or product rejection.

Under HACCP, plasters must be hygienic, adhere securely and preferably be highly visible, such as blue plasters, so they can be detected quickly. Many additional standards, including IFS and BRCGS, also require plasters to be waterproof.

Safety Products supplies plasters that meet these requirements, including waterproof PE (polyethylene) and PU (polyurethane) plasters. These are available in various sizes and optionally in detectable versions.