HACCP in Micro/Small Companies

Must be guaranteed a high level of protection of the human life and health 

All the food industry operators are responsable for ensuring that all the food given to final consumers are safe. For that they must create, apply  and maintain food safety procedures based on Hazard Analysis and Critical Point (HACCP) (cf. article 5 from the Regulation n.º 852/2004 of April 29), having as reference the Codex Alimentarius

Is there any flexibility?

Implementation requirements of HACCP must have the enough flexibility to be apllied in all the circumstances, including micro and small companies .The flexibility of the application of the HACCP system will apply to the food  operators that after identifying the hazard associated to each step of the process and attempt to identify all the critical points, consider not possible to determine these points. However with the implementation of the preventive measures (good hygiene practices) its possible to assure food safety .

Ease of application of the HACCP principles

One can think that the application of the HACCP principles  is very complicated, but need not be.The most important thing is to guarantee, regardless of the methodology applied, that the safety procedures are tailored to each establishment  considering the activity developed.

According to the principles of the Codex Alimentarius, the implementation of HACCP principles is made following the production flow of food, identifying all hazards in each step, determination of critical control points (CCP) to eliminate/reduce the risk and the implemented procedures for the monitoring (critical limits, surveillance, corrective measures) demonstrated by records and documents.