ODESA, JUNE 16th, 2011, CONTEXT-PRICHERNOMORIE — 7 food-industry enterprises in Odesa regions use the Hazard Analysis Critical Control Point system, Context-Prichernomorie correspondent reports.

Liudmyla Krikun, Odesa Standard Metrology official, has reported about it today 16 June at a news conference.

“When we talk about quality assurance and food safety we are to focus mainly on manufacturer’s liability. Article 21 of the Law of Ukraine On Safety and Quality of Food, which establishes the procedure for declaration of food producers and suppliers, specifically the content of the main directions of the quality assurance activities, which enterprises must operate. It is necessary to identify those priority issues that truly deliver quality and safe product that is produced. These are food safety systems: HACCP (Hazard Analysis and Critical Control Point) and ISO 22000 Standard”, she said.

“Today, enterprises around the world have adopted and successfully implemented the food safety management model based on the HACCP principles. This system was specifically designed for the food industry in the manufacture of food for astronauts”, Mrs Krikun added.

“In Ukraine, the system also began to be widely used. There is a standard document defining the use of this system. No business will be able to export their products if they don’t have this system. Kotovsk Bread Bakery addressed me not so long ago. They have great cookies, cakes and people want to buy these products in Poland. However, they immediately warned that these products can onle be exported when HACCP system is used. Kotovsky Bread Bakery has started working on this matter. It is simply a rather complicated and not very fast procedure. In the Odesa region there are 7 companies that use HACCP”, she pointed out.

INFORMATION: Hazard Analysis Critical Control Point or HACCP is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) say that their mandatory HACCP programs for juice and meat are an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. The use of HACCP is currently voluntary in other food industries.