HACCP system in food Facilities

Hazard Analysis and Critical Control Points System

A system concerned with the health and safety of the food product and works to identify and evaluate risks and control potential risks, whether microbial, chemical, or natural, at all stages of the food chain, starting from the farm, through handling, preparation, processing, and manufacturing, until the food product arrives.

Benefits of applying the HACCP system in the Kingdom of Saudi Arabia

Benefits of applying the HACCP system in food facilities, restaurants, and factories in the Kingdom of Saudi Arabia

The HACCP system is a scientific and systematic approach through which risks are identified and controlled during the production, processing, preparation, and distribution of food until it reaches the consumer, where the practices or behaviors followed in preparing and preparing food and the practices leading to food contamination are known, it also contributes to helping to investigate foodborne diseases and determine the cause of the incident.

• The system can be applied along the food chain, starting from the production of raw materials until the food reaches the consumer (cultivation or raising and caring in the case of broiler chickens – harvesting – transportation – storage – manufacturing – distribution – consumption).
• It enhances consumer confidence in the food product.
• It reduces food contamination.
• Increases food handlers’ commitment to healthy practices.
• Enhances global trade through trust in the food product.
• Reduces expenses costs (resulting from treating food-related diseases).
• Implementing the HACCP system makes adhering to the facility’s quality management systems easier such as (ISO 9000) and Total Quality Management (TQM).
• The system helps direct resource management to the most sensitive and critical part of the food process (production).

HACCP system application in Saudi organizations?

The system is applied in food companies, factories, hotels, and facilities specializing in preparing food such as (cooking – preparing (slaughterhouses) – cooling – freezing) and the HACCP system is a flexible, adaptive and constantly changing system to accommodate any modifications that occur in the product or at any stage of the manufacturing process, and the system can be applied to all types of food facilities (small – medium – large – complex) as well as in homes and hospitals.

Is obtaining a HACCP certificate in the Kingdom mandatory?

HACCP system application in food facilities within the Kingdom of Saudi Arabia is mandatory, in the implementation of the circulars issued by the Food and Drug Authority

HACCP in restaurants

Some restaurant operators believe HACCP only applies to large food processing and manufacturing operations. However, since the Hazard Analysis and Critical Control Points system’s goal is to identify, evaluate, and monitor food safety risks, this system is an excellent way to ensure safe food production for your customers.

The five most important elements for implementing the HACCP system in food facilities, restaurants, and central kitchens

• Ensuring the production of healthy and safe food for consumers.
• Ensuring the non-spread of diseases and epidemics.
• Confidence in the safety of food products.
• The HACCP system helps develop and modernize the industry with the latest technologies and methods.
• It helps reduce costs in the food industry.

The five preparatory and initial steps to implement the system

Step 1: Assemble the HACCP team

Step 2: Describe the product

Step 3: Determine the intended use and users

Step 4: Create the flow chart

Step 5: Verify the flow chart on the ground

Foundations and principles of the HACCP system

The HACCP system includes seven basic principles and will be addressed quickly because they are necessary for any technician in automated slaughterhouse technologies to know them, as follows:

• The first principle is identifying potential hazards
• The second principle is identifying critical control points
• The third principle is to establish critical limits for each critical control point
• The fourth principle is establishing a monitoring and measurement system for each critical control point
• The fifth principle is determining corrective actions
• The sixth principle is determining verification procedures to ensure the effectiveness of the system
• The seventh principle is establishing a system for keeping and documenting records

Difference between HACCP and ISO

HACCP and ISO certifications serve different purposes, but each of them complements the other and we will review the essential differences between them as follows:

• HACCP focuses on the sanitation of facilities, equipment, and products, all of which must meet government and municipal standards.
• ISO is a method of quality control.
• Both standards can be implemented either individually or together at the same time.
• HACCP certification is a higher priority for companies operating in the food industry.
• The difference between HACCP and ISO is that HACCP focuses primarily on control within production processes, while ISO has a broader mission and considers all supporting processes.
• Both systems require formal, documented processes.

Guidance for Consulting and Training

We have the knowledge and experience to help institutions and individuals comply with the Saudi Standards and Quality Organization requirements, the Saudi Food and Drug Authority requirements, and other entities that impose legal and mandatory requirements in the Saudi market.

To qualify your facility, train its personnel, and complete the required documents.