Self-checking (autocontrol) is the system by which a food business checks for itself that its food is safe. It does not wait for the inspector to arrive.
HACCP
APPCC stands for Análisis de Peligros y Puntos de Control Críticos, which in English is known as HACCP (Hazard Analysis and Critical Control Points). Article 5 of Regulation (EC) 852/2004 requires food businesses to put in place, implement and maintain permanent procedures based on the HACCP principles. Very small businesses can do this in a flexible, simplified way, relying on good hygiene practice guides.
The seven principles of HACCP:
- Identify the hazards (biological, chemical, physical and allergens) and the measures to prevent them.
- Determine the critical control points (CCPs): the steps at which a hazard can be prevented or eliminated (for example, cooking).
- Set critical limits for each CCP (for example, a temperature in the centre).
- Monitor the CCPs (measure, observe, record).
- Set corrective actions for when a CCP is not met.
- Verify that the system works.
- Document and keep records of all of the above.
Prerequisite programmes
Before applying HACCP, the business needs a foundation of good hygiene practice. These are called prerequisite programmes (or general hygiene plans). The most common are:
- Cleaning and disinfection.
- Pest control (DDD).
- Control of drinking water.
- Maintenance of premises and equipment.
- Staff training and personal hygiene.
- Traceability and product withdrawal.
- Supplier control and goods receiving.
- Waste management.
- Temperature control and the cold chain.
- Allergen management.
If the prerequisites work, HACCP can focus on the few steps that are truly critical.
Example of a CCP
In a kitchen, cooking chicken is a CCP: it is the step that eliminates the bacteria. The critical limit may be that the centre reaches a temperature set by the business. It is monitored with a probe thermometer and recorded. If it is not reached, the corrective action is to keep cooking.
Records: if it isn't written down, it didn't happen
Records are the proof that the system works. They can be:
- temperatures of cold rooms and food;
- cleaning and disinfection carried out;
- receiving of goods;
- pest control checks;
- staff training;
- incidents and corrective actions.
Fill them in at the time, with real data. Do not make up or "fix" values: a false record is worse than none.
What the guides change
Many sectors (hospitality, retail, collective catering) have good hygiene practice guides drawn up by the sector and recognised by the authorities. They help a small business set up its plan without starting from scratch. The business must adapt them to its own situation.
Your role
- Know the procedures for your job.
- Carry out the checks and records that are your responsibility.
- If something does not comply (a cold room too warm, a product not cooked properly), report it and act according to the procedure.
- Take part in the training your employer organises.
Key points
- Article 5 of Regulation 852/2004 requires procedures based on HACCP.
- Prerequisites (cleaning, pests, water, traceability…) are the foundation of the system.
- CCPs have a critical limit, monitoring and a corrective action.
- Records must be truthful and filled in at the time.