{"id":1354,"date":"2018-05-23T11:17:28","date_gmt":"2018-05-23T09:17:28","guid":{"rendered":"https:\/\/www.him.nl\/?p=1354"},"modified":"2018-11-27T17:42:44","modified_gmt":"2018-11-27T16:42:44","slug":"easily-meet-haccp-requirements-with-him-floors","status":"publish","type":"post","link":"https:\/\/www.him.nl\/en\/easily-meet-haccp-requirements-with-him-floors\/","title":{"rendered":"Easily meet HACCP requirements with HIM floors"},"content":{"rendered":"

Every company that produces, processes or distributes food must comply with the European Hygiene Regulation. It states that they must draw up a food safety procedure based on the basic principles of HACCP, a system aimed at identifying risks and hazard management. The HIM synthetic flooring meets the HACCP requirements.\u00a0<\/strong><\/p>\n

Significance of HACCP for companies<\/h2>\n

All companies active in the production, processing or distribution of food have been obliged since 1995 to draw up a food safety plan according to the core points of HACCP (Hazard Analysis Critical Points). These companies must ensure a proper hazard analysis.They must also monitor strict\u00a0quality standards<\/strong> in the area of \u200b\u200bfood safety<\/strong>, in order to prevent or reduce public health hazards.<\/p>\n

Prevent better than cure<\/h2>\n

HACCP is een preventief systeem dat is gebaseerd op de volgende zeven kernprincipes:<\/p>\n

    \n
  1. Identifying all potential hazards;<\/em><\/li>\n
  2. Preparing CCPs, critical control points;<\/em><\/li>\n
  3. Identifying all critical limits per CCP;<\/em><\/li>\n
  4. Continuous monitoring of the CCPs;<\/em><\/li>\n
  5. Recording corrective actions in the event of a threat;<\/em><\/li>\n
  6. Periodically checking the HACCP procedure;<\/em><\/li>\n
  7. Maintain documentation and records<\/em><\/li>\n<\/ol>\n

    The European regulations leave enough room with HACCP for company\u2019s own interpretation<\/strong>. It is not a manual with fixed regulations.<\/p>\n

    Companies are expected to focus this system on their own situation.<\/p>\n

    HACCP certificate<\/strong><\/p>\n

    It is however possible to obtain a HACCP certificate if companies can demonstrate that they meet the requirements.<\/p>\n

    In the Netherlands, the NVWA (Dutch Food and Consumer Product Safety Authority) or the IGB (Health Protection Inspectorate) assesses whether this is the case. In Belgium, the General Food Inspection and the Ministry of Public Health are the designated parties for this.<\/p>\n

    Recognize the dangers using HACCP<\/h2>\n

    HACCP distinguishes three types of hazards that may occur during the preparation, handling, packaging and transport of foodstuffs:<\/p>\n

      \n
    1. Microbiological hazards<\/strong>: fungi, mycotoxins, harmful viruses and pathogenic bacteria;<\/li>\n
    2. Chemical hazards<\/strong>: residues of, for example, plant care products, coolants and lubricants;<\/li>\n
    3. Physical hazards<\/strong>: remains of stone, glass, sand, paper, metal or rope.<\/li>\n<\/ol>\n

      All things that can unintentionally end up in the raw materials or the finished goods, with all the consequences\u2026<\/p>\n

      \"Keuken<\/p>\n

      HIM synthetic floors meet HACCP requirements<\/h2>\n

      There is no such thing as an HACCP floor, but the floor finishing can contribute to a large extent that food processing companies will be able to meet the HACCP requirements.<\/p>\n

      HIM has developed various project floors that meet the HACCP conditions and are therefore suitable for companies active in the food industry:<\/p>\n