Hazard Identification and Analysis and Critical Control Points System (HACCP).
The Codex Alimentarius points out that the controls (self-controls) that food companies must apply to guarantee the healthiness of the products they produce or market must be based on the hazard analysis and critical control points (HACCP) system. The HACCP system allows the identification, evaluation and control of significant food safety hazards.
Self-control is the set of measures and/or practices that serve to eliminate or reduce hazards to acceptable levels to guarantee food safety.
Self-controls in agri-food and feed companies must be based on the hazard analysis and critical control points (HACCP) methodology: The HACCP system is a hazard management system in the field of food safety. Its foundations are scientific and it is systematic in its development. Identifies, evaluates and controls significant food safety hazards.
A self-control plan based on the HACCP system is composed of:
- A set of prerequisite plans.
- The HACCP plan.
Prerequisite plans are also called support plans, general hygiene plans, etc., and are the set of measures or practices that allow the control of most of the general hazards that may occur in a specific food establishment.
- Cleaning and disinfection plan.
- Pest control plan and other undesirable animals.
- Water control plan.
- Training and training plan for personnel in food safety.
- Supplier control plan.
- Traceability plan.
The Regulatory Council of the Denominations of Origin has official control to guarantee the verification of compliance with the legislation established by the competent authorities in matters of food safety and is responsible for verifying and supervising the suitability of the self-control systems and, therefore, therefore, traceability.