Cutting board HACCP plastic- HDPE - H 1.0 X 20 X 30 CM - Black
Professional cutting board made of HDPE
Made from HDPE 500 plastic. Meets the HACCP standard. Can be cleaned in professional dishwashers (short program). HACCP color coding.
- Material: HDPE plastic
- Brand: Hendi
- Size: 300 x 200 x 10 mm
- With rounded corners
- Can be used on both sides
- With handle
Hazard Analysis and Critical Control Points,
The HACCP directive is an EU-wide legal regulation for the safety of food for every company involved in its production, storage and transport. Both the working environment in the food processing companies and every end product or semi-finished product that enters the mouth of humans or animals must comply with the risk inventory with a HACCP certification. It goes without saying that there are strict HACCP checks and audits by a sworn HACCP inspector from the NVWA.
The main purpose of the HACCP requirements is to minimize the risk of contamination as much as possible. In extreme cases, this has led to serious outbreaks of diseases in, for example, chickens or cows in recent years, or there were things in foods that absolutely do not belong there. For example, every cook works with the HACCP rules in the kitchen, in the industry they work with HACCP stickers and all kinds of professionals in the food industry regularly follow a HACCP training.
The origin of the HACCP color system
About the HACCP meaning and origin: this stands for Hazard Analysis and Critical Control Points, the Dutch translation is hazard analysis. The very first HACCP plan was devised by NASA in the 1960s, because astronauts needed a guarantee of long-life food in a spaceship. On this basis, the World Food Organization (WHO) introduced the so-called Codex Alimentarius in 1993, which at the same time guaranteed the HACCP color system. Ten years later, this determined HACCP-based food production throughout the European Union and the use of color of Vikan products reduces the risk of cross-contamination.
HACCP application within the food industry
For the quality maintenance of every company in the food chain and for the health of staff and all customers, every party involved in the chain has a mandatory HACCP certificate. By means of a course, the ultimately responsible employees or supervisors can apply the strict requirements for food on the basis of a HACCP checklist according to the HACCP hygiene code.
The 7 principles of HACCP within the food industry
Disease prevention by making the preparation, treatment, storage and distribution manageable is laid down in the HACCP rules with the seven basic principles:
- A thorough inventory of any risks.
- Mapping CCPs in advance (Critical Control Point, or the critical control point). This means that any danger can be ruled out or brought to an acceptable level.
- Each CCP must clearly document what the "playing field" is and what the outermost limit of each action is.
- it must be documented how the CCPs are controlled.
- Also, any changes made to achieve an even better and safer result must be documented.
- Periodic checks should be carried out through verification. This can be done internally, but the NVWA official also checks.
- All documentation, corrections and registrations must be kept for many years. Insurers also require this in the event of incidents.