HACCP is an acronym made up of the initials of the English words for Hazard Analysis and Critical Control Points, which aims to achieve food safety and is officially controlled in Hungary. To operate a catering establishment safely, it is necessary to be aware of the regulations. We talked to Edina Lázár, food hygiene specialist at Matusz-Vad Zrt.
How the system was set up
The concept of HACCP, although always present in rational process management, was developed in the 1970s. Between 1985 and 1992, highly respected professional bodies such as the International Commission on Microbiological Specifications for Foods and the US National Advisory Committee on Microbiological Criteria for Foods further developed the theory and practice of the system. From 1990, it was also incorporated into the European Union's legislation and directives.
In HACCP, it is important to have a consumer-oriented or consumption-oriented product chain approach, i.e. not only the final product but the entire food production chain should be examined. Its main aim is prevention and to ensure that the safety of each food and raw materials traceability from farm to table.
Edina Lázár Food Hygienist, HACCP Administrator
„A MATUSZ-Vad Zrt. is engaged in the wholesale of food products. We process and package meat and finished products on our premises, bakery products, confectionery products, spices the marketing and sale of. All these are chilled and frozen are always available in high quality and in a consistent form. All year round, our partners can buy from our range the best prices on the table. cuddly bags, poultry, pork, Wild, lamb and birka our meat, our spices, or even our confectionery.
We place great emphasis on ensuring the quality and protection of the food we produce and distribute, and therefore employ a full-time food safety specialist. Their role is to monitor compliance with the rules, supervise the technology to detect human error immediately during operation and help maintain the cleanliness of the products produced by ensuring good hygiene in the plant. In addition the company's employees training, which is essential for the continued safe operation of a system. Our company checks the correct functioning of the food chain process through daily monitoring inspections, which also apply to handling, processing, packaging, storage and delivery. Food quality and hygiene requirements are taken into account, with reliable suppliers we work together.” - added Edina Lázár
We disinfect before and during the start of work
Disinfection of the work area, preparing the workplace for working with food, is a key factor in day-to-day activities.
The steps are as follows:
- Checking the cleanliness of tools, utensils and work areas.
- Ensuring and using hand sanitiser, disinfectant dishwashing liquid at all times
- Then, wearing the appropriate work clothes and using personal protective equipment, food processing can begin
All technological process hand disinfection should be carried out before use to avoid transferring contamination to food. It sounds basic, yet it is often forgotten, even though it is a relevant issue. We wash our hands before we start work, before and after preparing meat, before and after preparing vegetables, before and after cooking and baking. It should also be done before starting a new work activity, after a break from work. Hand disinfection, cleaning with chemicals and after using the toilet are essential.
Specialisation, separation
The separate storage of raw materials and finished products is key. The processing of raw foods, e.g. slicing and preparation of raw meat, must be separated from the cooking, serving and cold cooking processes. This prevents the transfer of bacteria from raw meat to the finished product.
It is good to know what serious errors can lead to a fine
- Lack of industrial hygiene, contaminated, neglected equipment and work areas.
- Cross-contamination in the kitchen due to lack of preparation areas: processing raw food and prepared food in the same air space. E.g. cleaning of ground goods in the kitchen.
- Storage and use of expired food.
- Lack of documents: lack of HACCP documentation, lack of operating licence, lack of sanitary records, neglect of traceability system, unavailability of invoices, delivery notes in the shop.
What to do if the problem does occur
If an infection occurs as a result of poor hygiene, symptoms may appear within a short time. These include nausea, vomiting, diarrhoea, abdominal pain and cramping. There may also be general malaise, fever and sometimes headache. If you experience these, seek medical advice immediately. The first priority is to find out the cause of the infection and then take the necessary action.
The safe operation of catering units results in the development of a HACCP manual tailored to the technology, and the presentation of its rules in the context of training. It may be beneficial to have the HACCP review of catering units repeated annually by a food safety expert.
