APPCC stands for Hazard Analysis and Critical Control Points, a methodology used as a food safety and hygiene tool based on the identification of specific hazards, assessment of the likelihood of these hazards occurring and definition of preventive measures for their control. It is a system governed by Community Regulation 852/2004 of 29 April 2004 on food hygiene. Article 5 explains the obligation for food business operators to create, implement and maintain a system of self-control based on the principles of the APPCC.
The implementation of this APPCC system serves to identify, evaluate and control the hazards that may arise during the production, preparation, processing, processing, handling and sale or supply to the final consumer of food. This will not only be compliant with the regulations, but in turn, greater security, quality and profitability will be provided to the business, since the procedures are optimized.
It should be noted that before implementing the APPCC system, strictly speaking, the company has to meet a number of prerequisites or APPCC prerequisites. In this way, an implementation of the APPCC system is ensured in an appropriate way. These prerequisites are a series of basic procedures, good hygiene practices, that serve as a support system to the APCC system with which to maintain control over hygiene practices and environmental and operational conditions throughout the production process.
These good hygiene practices or prerequisites are a constant activity that must be evaluated, modified and updated and whose results must be regularly recorded. The prerequisites contained in Community Regulation 852/2004 of 29 April 2004 include: Maintenance of premises, facilities and equipment, training of workers, cleaning and disinfection, disinfection and deratization, water supply, control of operations, traceability, storage of cleaning products and materials, storage and disposal of waste, preventive maintenance and monitoring of suppliers…
Plans to develop APPCC prerequisites
- Employee training plan:the objective is for workers to acquire the necessary knowledge of hygienic and environmental conditions and food safety for subsequent and correct application during their work activity.
- Infrastructure plan and hygienic maintenance of facilities:the aim is to ensure the level of care of the establishments and equipment used in a state as appropriate as possible for their conservation and operation and thus avoid contamination of food.
- Cleaning and disinfection plan: consistsof achieving optimal levels of cleaning and disinfection by reducing and eliminating pathogenic microorganisms present in any type of element that affects the hygienic and sanitary quality of food.
- Pest control plan (disinfection and deratization): it is a question of developing and establishing prevention measures in order to prevent the appearance of insects or other animals considered as pests that are a threat to hygiene and food safety. This preventive measure should be in line with the cleaning and disinfection plan to prevent the proliferation of this type of food contamination source.
- Water control plan: the main objective of this plan is to ensure that the use of the water supply throughout the production process, including cleaning and disinfection, is drinkable, i.e. uncontaminated and suitable for human consumption.
- Good handling practice plan this plan is one of the most important as those who have contact with food products do not have the possibility of contaminating them and that the handling and processing processes are safe.
- Traceability plan:have the ability to track and control the trace of the food to be used for consumption in order for companies to be able to find them and withdraw them in time in case they pose a danger to public health.
- Waste control and management plan:it consists of controlling and managing the waste generated by the company in an appropriate way to prevent them from contaminating food and thus provide safety and hygiene in the food chain.
- Supplier monitoring and control plan:This plan seeks to ensure the origin and health and hygiene safety of raw materials, ingredients and materials in contact with food, so that they do not reach contaminated production process.
- Allergen plan with this plan we control from the training of workers in food allergies, the control of raw materials, the processes of elaboration, review of allergens menu and labelling.