The HACCP Codex Alimentarius is an international standard for ensuring food safety, in accordance with the requirements of national and EU legislation.
The application of the principles of HACCP is provided by Regulation 852/2004 / EC and is mandatory from 2006 for all companies that produce, supply or distribute food.
All companies involved in the food chain must apply HACCP, ie have the risk analysis study, their risk assessment, the establishment of critical control points as well as their critical limits and monitoring. It is noted that very small companies can apply the requirements of hygiene guides issued by their associations in cooperation with the competent authority (EFET).
The benefits of companies applying and certifying with HACCP Codex Alimentarius:
- They document that they apply the requirements of the food safety legislation
- They have certification that can have a positive effect on their business dealings with other companies
- They implement a quality system of lower degree of difficulty and can be adapted quite easily
Organizations that must seek their certification according to ISO 22000 are:
- Small food businesses
- Standardization units
- Hotels
- Restaurants
- Nurseries
HELLASCHEM ensures the provision of the highest quality consulting work for the preparation, implementation and certification of the organization according to HACCP Codex Alimentarius, thanks to:
- To its well-trained staff
- In the ongoing engagement with legislation, health and safety and food technology
- The ability to adapt the system to the measures of each company
HELLASCHEM provides:
- Consulting service for the development, implementation and certification of an organization according to HACCP Codex Alimentarius
- Training of staff in matters of hygiene and food safety (according to the requirements of EFET)
- Maintenance and extension of an existing HACCP Codex Alimentarius system or its conversion to ISO 22000
- Laboratory analyzes for the control of raw materials, semi-finished and finished products, as well as for the control of the hygiene of facilities and workers