HACCP - "AXIOM OR THEOREM" FOR PROCESSING ENTERPRISES
The HACCP concept was developed in the USA and introduced in the early 2000s. In the European Union member states HACCP implementation began with the adoption of the Directive 93/43/EC on food hygiene. The Russian National Standard R 51705.1-2001 “Quality System. Food Quality Management Based on HACCP Principles. General Requirements” came into force on the 1st of July, 2001. The choice of critical control points is complicated because of a large number of technological operations and dangerous accountable factors. There is a practice abroad of applying the previously created HACCP model systems with pre-established hazards and critical points. However, the development of such a model systems is difficult at the present time in our country as it requires material costs and the coordination of specialists in different branches of food industry. The world experience of food quality management and safety control shows that it is impossible to ensure consistent food quality and acceptable food safety indices without consistent quality and acceptable safety indices of raw materials. At the same time the costs for ensuring quality and safety directly affect product prime cost being the most important factor of competitiveness. There is no system of information sources arrangement, the definition of decision-making algorithms, definition of work and test procedures, etc. All the above poses a challenge to processing enterprises: mandatory implementation of HACCP principles with a total absence of clear action algorithms when the principles are implemented into the production and technological processes.