The hygiene minimum is the knowledge of the individual. HACCP is the system of the whole workplace. The two belong together.
What HACCP is
HACCP stands for hazard analysis and critical control points. Under Article 5 of Regulation (EC) No 852/2004, food business operators must put in place and keep to permanent procedures based on the HACCP principles. Under paragraph 2 the principles are:
- identify the hazards that must be prevented or reduced to an acceptable level;
- identify the critical control points (the steps where a hazard can be prevented);
- set critical limits (for example the lowest temperature);
- put in place monitoring at these points;
- set corrective actions for when a point is not under control;
- put in place procedures to verify that the system works;
- keep documents and records.
Whenever a product, process or step changes, the procedure is reviewed. The records match the type and size of the business.
What this means for you
- You know the critical limits in your workplace (for example the chilling or serving temperature).
- You measure and record temperatures when that is your job. Records are not filled in afterwards from memory.
- When a limit is exceeded, you do not carry on as before. You report it and apply the corrective action.
- You follow instructions and do not bring in your own procedures.
Food safety culture
Since the amendment made by Regulation (EU) 2021/382, Regulation 852/2004 contains Chapter XIa on food safety culture. The operator puts it in place and demonstrates it. It includes commitment from management and all employees, awareness of hazards, open communication (including reporting deviations) and enough resources for hygienic handling. An employee contributes to it by not hiding mistakes.
Traceability
Regulation (EC) No 178/2002 (Article 18) requires that it can be established from whom the operator received a food and to whom it supplied it. That is why documents and labels are kept. When a fault is found, the food can be withdrawn.
Training: the operator's duty
Under Annex II, Chapter XII, of Regulation 852/2004, the operator must ensure that:
- people who handle food are supervised and instructed or trained in food hygiene matters in line with their work;
- the people responsible for the HACCP procedures are trained in its principles;
- the requirements of national law on training for certain activities are met.
Neither the law nor Regulation 852/2004 says how many hours training lasts, who gives it or how often it is repeated. That is why it is usual in workplaces to repeat training regularly and to keep a record of it. This is good practice, not a legal deadline.
Inspections and penalties
Workplaces are inspected by the Czech Agriculture and Food Inspection Authority (Státní zemědělská a potravinářská inspekce, SZPI) and by the public health authorities (KHS). During an inspection they look at the state of the premises, procedures, records, temperatures, cleanliness and the training of staff. Breaches of duties can lead to fines and other measures. The operator is responsible for the safety of the food it sells and cannot pass that responsibility on to employees.
What the employer must do itself
This course does not cover everything. Your employer must also:
- instruct you on the hygiene procedures of your workplace, its equipment and its cleaning schedule;
- make you familiar with its HACCP, your role and the limits you must watch;
- show you in practice handwashing, cleaning, temperature measurement and working with allergens;
- provide occupational health services and supervision of your work;
- decide whether this training is enough for you.
The certificate from this course does not replace the exam before a KHS board and is not an accredited qualification. It is proof that you have gone through the preparation and passed the test.