The HACCP method: definition

Today, more and more consumers are giving particular importance to the safety of the products they buy. Faced with this, it was imperative to introduce measures to better identify and manage food safety concerns. The HACCP method was then designed to ensure the management of these various problems. This approach can be applied in various fields, including refrigerated transport.

Composed of 7 principles, 12 phases, but also 5 rules, how do you find your way around? In this article, you'll find out everything you need to know to implement it.

Definition of the HACCP method

HACCP is an acronym taken from the English “Hazard Analysis Critical Control Point”. Concretely, it is a method that defines the international standard for the safety of food on the market. These are the ISO 22000 standards. Initially, this approach was designed and used by NASA in order to secure the diet of astronauts. Nowadays, it has been adapted to be used in the control of all foodstuffs.

HACCP standards: a European obligation

HACCP standards are aimed at all types of agri-food businesses. However, they apply disparately to the latter. In fact, it is simply a guide and not a universal regulation for all actors involved. All you have to do is follow the instructions carefully and put in place measures that adapt to everyone's needs.

In other words, the implementation of the HACCP method differs from one establishment to another. In Switzerland, structures that produce or circulate food or everyday objects must carry out what is called self-control.

As far as France is concerned, it has hygiene rules that relate to food. As stipulated in the related regulations, restaurant owners are required to have a person who has followed HACCP training. In addition, these professionals are required to develop their own HACCP plan. This, while following the HACCP principles to the letter.

What does the HACCP method consist of?

The HACCP method was established in order to ensure the food safety. It is therefore a way of protecting consumers by maintaining the hygiene of the foodstuffs distributed. All structures, whose activities consist of working, processing or distributing products used in catering, are included.

It thus proposes well-detailed procedures allowing To identify And of manage risks in relation to food hygiene. Everyone can adjust them to suit their needs and activities. For example, self-checks or critical control points (meaning “Critical Control Point” in English) are used.

HACCP: the 7 principles of the method

In order to function properly, the HACCP method is necessarily based on a few precepts. This is in order to quickly identify the procedures during which possible contamination can be suspected.

Its 7 main principles are as follows:

1. Analysis of the various dangers.
2. The identification of critical points for control. They are called CCPs.
3. The determination of critical limits on each CCP.
4. The establishment of a system to monitor hazard control measures at critical points.
5. The designation of the steps that an actor must take to correct a faulty CCP.
6. The verification of the proper functioning of the HACCP system by putting into practice the appropriate procedures. The HCCP plan is also validated at this stage.
7. The establishment of a register containing the procedures, records and the implementation of the principles mentioned.

Source: HACCP guide

How to implement the HACCP method? The 12 phases to follow

The HACCP method concerns all companies working in catering, cooking and all those in the food sector. In other words, the refrigerated transport He is also a part of it. Be that as it may, each of these specialists must scrupulously follow the 7 principles that govern this practice. They also need to know the 12 steps they will have to go through to implement it:

1. Conduct HACCP training to the team in charge of analysis
2. Determine one by one the field of study corresponding to each product
3. Identify the right hygiene products
4. Describe the use of these products in detail
5. Define the steps in the process by which food is made
6. Evaluate possible dangers
7. Determine the CCPs or critical points
8. Establishing critical thresholds
9. Designing a good system and an effective monitoring method
10. Develop good practical corrective methods
11. Establishing a summary register
12. Perform the latest checks and carry out a hygiene audit in accordance with the HACCP method

Source: HACCP guide

HACCP: the 5 food hygiene rules to respect

Hygiene remains an essential aspect in ensuring the safety of the foodstuffs to be distributed. As a professional, you must ensure that you comply with HACCP standards and thus offer your customers irreproachable products. To do this, there are 5 essential elements that you must remember and for which great attention is required:

1. Your equipment : try to disinfect them daily and store them carefully to keep them clean. In particular, remember to check your refrigerated trucks and to maintain them regularly according to the standards.
2. Your staff : you must ensure that you provide your employees with training on hygiene standards. For example, keep your hands clean by washing them periodically. They must also wear legal clothing to handle the products to be delivered in refrigerated vehicles. Examples include gloves, protective caps, etc.
3. Your methods : use well-defined techniques and remember to be transparent about them. This, at all stages: hygiene checks, loading, storage, storage, delivery, waste management... This will greatly reassure your customers.
4. The raw materials you use : always meticulously control foodstuffs, their source, their traceability, their conservation, etc. You can even check with your suppliers.
5. Your premises : of course, you should make sure you use vehicles that are healthy and, if possible, easy to maintain. Everything must be flawless, whether it is the interior or exterior of your refrigerated trucks. Clean the premises frequently and consider aeration and filtration.

HACCP training: mandatory didactics

Professionals must be aware of the various regulations that govern the administration of their establishments. With this information in hand, they will be able to easily adapt their productions and their structure to HACCP standards. To do this, they must follow an education called” HACCP training ”.

It is an essential step for your activities to take place in good and proper form. It can be followed in person. But, there is also the option of e-learning, by following an online HACCP training course. Whatever the method of follow-up chosen, the course must last 14 hours. At the end, the participant is granted a HACCP certificate. This is provided that they prove their ability to use the HACCP method.

As a refrigerated transport company, you can benefit from this internship. Of course, this opportunity is not available to just anyone. You must have at least three years of experience in the restaurant industry or have a Level V certification.

Who delivers the HACCP training?

The HACCP training must be delivered by a approved training organization. Each organization must therefore be declared to the prefect of its region (DRAAF). He thus gets a number called” ROFHYA“.

Good to know: you can consult the list of accredited training organizations in your region on the website of the DRAAF.

What are the benefits of HACCP certification?

At the end of a training course, you get a HACCP certification. It is very beneficial for the establishment to which you belong.

To begin with, it is proof that you are fully committed to food safety. In addition, it proves to third parties that control systems that apply to your deliveries are entirely reliable.

Your partners, your buyers, your customers or the legal authorities will know that you only offer quality products. That way, they will have more confidence in your business. Finally, this certification guarantees continuous monitoring of the safety system of your products.

What is the validity period of a HACCP course?

In general, the validity of HACCP training is not limited in time. However, during an inspection carried out by a competent body, it is possible that it asks the holder of the certification to Renew your training.

In some cases, they may even require the entire team to follow the curriculum as well. This is to ensure that the entire establishment knows how to effectively apply the HACCP method. This is particularly useful for preparing for unforeseen events such as the departure of the certified individual.

HACCP training: renewal

Of course, updating your HACCP training is not an obligation in the eyes of the law. However, for safety reasons, but also to anticipate possible legislative changes, it is advisable to renew it. This allows you to keep up to date with important new information.

For example, you can agree to a new course every two years. Moreover, it is possible to request support from certain organizations (Pôle Emploi or CPF) during these renewals.

The HACCP method: a lever in respecting the cold chain ‍

The HACCP method greatly enhances the respect of the cold chain throughout the supply chain. Although this method establishes the processes to be adopted in order to be preventive and reactive, other actions must also be put in place to ensure this cold chain. Which ones are they? Find out how to ensure the cold chain in the best possible conditions In this guide.

‍