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ISO 22000, HACCP

HACCP - Hazard Analysis and Critical Control Points - is a management system of food safety, currently used as mandatory in 30 European countries. Principles and mechanisms of HACCP system significantly reduce the risk of danger to human life and health.

The important advantage of the HACCP system is prevention of errors, rather than identifying them by controlling the finished product. HACCP allows anticipating risks in food production and, therefore, provides consumers with a guarantee of product safety.

The management system of the company built and certified in accordance with the HACCP requirements, allows company - food manufacturer to produce products that meet the safety requirements practiced in European countries and, consequently, are competitive in the market of food manufacturers in Europe.

HACCP system has been developed taking into account the following principles:

  • Assessment of all risks;
  • Identification of critical control points;
  • Setting of critical limits;
  • Elaboration of monitoring for HACCP certification;
  • Identification of corrective measures that may require HACCP certification;
  • Elaboration and verification;
  • Elaboration of documentation that is required for certification of food products.

The abovementioned principles are described in details at introduction of HACCP.

Adoption of HACCP system is made in several stages:

  • Analysis of risks and hazards. At this stage, the risk analysis chart is used, which displays assessment of the severity of the effects of the implementation of any hazardous factor. In this case, the purpose of risk analysis is to properly assess the severity of such effects by four criteria: minor, medium, heavy and critical effects. The HACCP system uses such estimates as: practically zero, minor, moderate and high.
  • Identification of potential defects in relation to the critical control points. The application of  so-called “Decision Tree” is  discussed during HACCP trainings.
  • Preventive Control. At this stage (which is discussed when HACCP trainings are organized) a list of all preventive actions which are recorded in the table (this process is described at introduction of HACCP) is compiled.
  • Record keeping (explained in detail at introduction of HACCP).
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