Safety and quality: how new requirements for food producers should work

Safety and quality: how new requirements for food producers should work

Safety and quality: how new requirements for food producers should work

Why it is worth introducing HACCP procedures

Сергій Федчук

Sergiy Fedchuk, Head of Grocery Business Division of HD-group

MARCH 25, 2020

Healthy safe eating is the desire of many consumers and the main requirement for the food industry. Currently, European procedures have been introduced in Ukraine to ensure the safety and quality of both flour and cereals and bakery products.

What are the procedures to be implemented at the enterprises of the flour and cereals industry and how they work in practice, said Mind Head of Grocery Grocery of HD-group Sergey Fedchuk.

HACCP Food Safety Management System

According to the current legislation in Ukraine, all grain processing companies are now obliged to implement the current Hazard Analysis Critical Control Point (HACCP) procedures, international standards for reducing food hazards.

Food safety documents should include procedures and programs for prerequisites for hygiene and sanitation. These documents must state the storage and transportation conditions and the temperature conditions for each product.

In doing so, the company must adhere to proper hygiene rules regarding work areas, premises, equipment, transport, waste and personnel, identify risks that affect consumer safety, and establish appropriate procedures for dealing with them based on HACCP principles. These principles will identify all the activities undertaken by one or more operators or subcontractors at different stages of production:

  • trade;
  • storage;
  • departure / delivery, including transportation by road, river, sea or rail.

In addition, the operator must control waste and materials containing hazardous levels of contaminants or other hazards. In particular, waste must be properly disposed of to prevent contamination.

The operator is responsible for the transportation of food products to customers. If the third party carries out transportation on behalf of the operator, then the operator ensures compliance with the relevant conditions, the products must be protected from rain and other contamination during transportation.

On the safety of the products of the flour and cereals industry

These principles of product safety are applied in various fields of food production. However, for the sake of clarity, let us tell you how HACCP is used in the flour and cereals industry and what it gives the manufacturer.

The industry provides the population with such foods as flour, cereals, cereals and the like. The waste from these products is also used for the production of compound feed. The basic principles for the location of these enterprises are the availability of raw materials and the consumer, that is, they are located in areas of grain and urban areas. The largest centers of flour and cereals industry are Kyiv, Kharkiv, Dnipropetrovsk, Odessa, Mykolaiv, and Zaporozhye. Powerful industry centers are concentrated in major cities, seaports, river ports, rail junctions.

Features of storage of production

One of the main steps for this industry is to ensure normal storage conditions for products. So, unlike wheat flour, there is no ripening period for cereals and cereals. In these types of products, oxidation processes are more intensive, because it depends on the chemical composition of these products, the activity of enzymes and storage conditions, the prevailing humidity and temperature.

For example, oat and millet cereals are most likely to be damaged, especially if they have not undergone hydrothermal treatment. Enriched cereals, depending on their composition and temperature conditions, can be stored for four months or more. Flakes and mixtures thereof, subject to storage and transportation conditions, may be stored for up to 12 months.

If you do not observe the storage conditions, the long-term storage of cereals and cereals significantly increases such an indicator as acidity - an indicator of the quality (freshness) of these products. Acidity is an acid number of fat, the change of which can affect the taste (bitterness) of the finished products, which can be prepared from cereals and cereals (cereals, muesli, cookies).

  • transportation of products. Every batch of cereals and cereals that goes to the consumer must be accompanied by the following documents:
  • certificate of quality (certificate);
  • manufacturer's declaration;
  • freight bill of lading;
  • safety protocols (if needed).

The documents indicate the name of the product and its indicators of quality and safety, modes of transport (humidity, temperature), type of transport for transportation and its cleanliness. When shipment of products, the FIFO (first in - first out) rule must be followed, according to which products with earlier shelf life are shipped before products with later shelf life.

Before loading products into motor vehicles, their condition is checked to determine whether the necessary conditions for transportation are available.

Why Businesses Should Introduce HACCP

Producers' activity on food safety should be based on an integrated approach that assumes the continuity and interconnectedness of all stages of this chain.

Yes, Regulations (EC) No 178/2002, No 852/2004), which are the basis for the production of safe products and the maintenance of industrial hygiene and which are set out in EU food safety legislation, contribute to the development of national and European Community principles with respect to current methods good practices used in the food business sectors.

The implementation of current HACCP procedures at enterprises guarantees the quality and safety of products through systematic control at all stages of production in accordance with international standards.

This is a lengthy process that applies to all business units and staff.

In addition, through the application of the HACCP system, manufacturers will be able to obtain certain benefits:

  • ensure a consistently high level of food safety;
  • maintain and expand its share of the domestic market;
  • to expand export markets, since in many countries of the HACCP it is a mandatory legislative requirement;
  • optimization of control of production processes and use of resources - both financial, human and time;
  • reducing costs by reducing the volume of defective products, and in some cases by increasing the stability of the final product and increasing its shelf life.

The quality and safety management system helps to reduce the losses associated with the negative impact of product returns. HACCP can be integrated into the overall management system with other standards, such as quality management (ISO 9000 series standards), environmental management (ISO 14000 series standards), etc.

In addition, this system is one of the most reliable means of consumer protection. It guarantees the safety of products along the entire path of the food chain, identifying all the critical conditions that can affect the safety of the final product, eliminate them and control. Ideally, the requirements of the HACCP system should be applied to the companies - suppliers of raw materials and auxiliary materials, and in the systems of circulation and retail - along the whole food chain.

The implementation of this control system requires material costs on the part of the operators. Instead, in the long run, all players in the food chain - from producers to consumers - benefit. Yes, producers are becoming more competitive, as they produce better quality products, and consumers gain confidence in the quality and safety of Ukrainian food products they buy in Ukrainian supermarkets or markets.