CURSO
11 · FOOD SAFETY SELF-CONTROL
HACCP, prerequisite programmes and food safety culture
Modern food safety is based on prevention. The establishment must identify its hazards, establish control measures and maintain records and evidence appropriate to its activity.
Prerequisites / good hygiene practices
- Training programme.
- Cleaning and disinfection programme.
- Water control.
- Temperature and cold-chain control.
- Supplier and receiving control.
- Pest control.
- Waste management.
- Maintenance of premises and equipment.
- Traceability.
- Allergen management.
- Control of handling practices and cross-contamination.
Basic HACCP principles
- Identify hazards.
- Determine critical control points where appropriate.
- Establish critical limits.
- Establish monitoring procedures.
- Establish corrective actions.
- Establish verification procedures.
- Maintain appropriate documentation and records.
FLEXIBILITY
Legislation allows food safety management systems to be adapted to the nature and size of the establishment without reducing food safety. Royal Decree 1021/2022 contains specific provisions for retail establishments and provides for flexibility in HACCP systems.
Legislation allows food safety management systems to be adapted to the nature and size of the establishment without reducing food safety. Royal Decree 1021/2022 contains specific provisions for retail establishments and provides for flexibility in HACCP systems.
Food safety culture
Since 2021, European legislation has required an appropriate food safety culture. This involves commitment from management and staff, knowledge of hazards, open communication of deviations, sufficient resources, training and supervision, regulatory compliance and continuous improvement.
Regulatory basis / source: Regulation (EU) 2021/382, amending the annexes to Regulation (EC) 852/2004.