HACCP System

Ensuring the quality and safety of food is the primary responsibility of everyone involved in any link in the food chain, and protecting the consumer and increasing their trust is key to long-term business success.

About the Standard

The Hazard Analysis Critical Control Points (HACCP) system is the basic method of ensuring food safety throughout the food chain, from the production of raw materials to the end consumer. It is based on the regulations of the international reference document Codex Alimentarius. In Slovenia and the EU, the HACCP system is a legal requirement and must be implemented by everyone who handles food (directly or indirectly) at any stage.

Organisations demonstrate the compliance of their products and services with HACCP requirements by means of a certificate or statement of compliance awarded by an independent body. The certificate issued shows that the organisation’s production process has been inspected by professionally qualified and independent auditors and complies with the requirements.

As awareness of the importance of safe food for human health grows, the organisation indirectly builds trust with the general public and increases its competitive advantage in the market.

Suitability of Use

• Farms
• Fish farms
• Suppliers of local products
• Small producers
• Restaurants
• Confectioners, etc