HACCP procedure

HACCP , or full Hazard Analysis Critical Control Points , is a verification process that was imposed by the European Union on all companies that are engaged in the production , processing , handling, transport and distribution of food. HACCP is a preventive food safety system allowing everybody – in a systematic and professional way – to identify potential hazards , assess potential risks , to take the necessary management measures and to capture the critical control points thanks to the associated monitoring systems and, finally, to take the corrective actions .

HACCP is not a static system but a total concept , supported by a range of specifications, instructions and procedures that must be verified and updated on a regular basis in order to function optimally.
If BW Bouchout has opted for the preparation and observance of a HACCP system , it means that we, as a company, want to take our own responsibility and take all possible precautions across the company to deliver products that contain risks as low as possible for consumers with regards to health and wellness.
The HACCP system within BW Bouchout is built around seven major principles :

  1. All the different process steps within BW Bouchout are critically completed and all potential hazards are inventoried. This starts with the delivery of basic goods by our customers and ends, after storage and transformation, with the sending of the finished goods.
  2. All potential hazards are analyzed for their potential risk to consumers. This allows BW Bouchout to determine all POAs and CCPs. The points of attention (POAs) are fully monitored within BW Bouchout and governed by the applicable basic procedures or BPPs (basic prerequisite program). These BPP procedures translate the general hygiene into a practical, effective and company-specific monitoring. The critical control points (CCPs), e.g. the storage temperature, require, given their potential risk, additional controls and monitoring.
  3. For all critical control points, critical limits or boundaries are clearly defined.
    For example, the storage temperature of a particular product must be between 0 and 4 ° C.
  4. For each critical control point a specific monitoring system is established. This should ensure that the critical limits are continuously monitored. Also, the method, frequency and responsible person need to be clearly identified. For example: to monitor the storage temperature, all the cool areas within BW Bouchout are equipped with an automatic monitoring system, coupled to an alarm, warning when a temperature limit risks to be exceeded.
  5. For each critical control point, BW Bouchout offers corrective actions. They define the necessary action(s), the performer and the recording, that should lead to the restoration of a food safe situation.
    For example: if you exceed a temperature limit, the department manager must identify, block, control and move the goods in question to another properly working cold store. The Quality Manager determines the further actions in consultation with the client and deals with the problem according to the non-compliance procedure.
  6. On a regular basis the quality manager shall ensure that the HACCP system is still up-to-date and functions correctly with respect to the existing products and the current assignments. Additionally, several times a year, inspections and audits within BW Bouchout take place, by both customers and the Federal Agency for food safety.
  7. All measures, checks or adjustments to procedures and documentation, related to the HACCP system, are kept in a structured manner at BWB.
    For example, the measurement resulting from the temperature monitoring, is automatically saved on a monthly basis on the server by the quality manager, so that the data can quickly be requested if needed.

Would you like more details on HACCP specifications BW Bouchout, please contact us. We will gladly help you.