HACCP: a practical view from GIC Sp. z o.o.

In the modern food business, product safety issues are not a competitive advantage or an optional extra. They are the foundation, the mandatory basis from which participation in the food or feed chain begins. Just as schooling is an inevitable start for any path, HACCP is a mandatory requirement for any enterprise that is only planning to work with food products.

The certification body GIC Sp. z o.o. is convinced in its practice: without HACCP today it is impossible even to talk about production or distribution. This is a system that forms the basis for trust, transparency and compliance with European legislation.

HACCP (Hazard Analysis and Critical Control Points) is not just a risk management methodology. It is a system built into EU legislation and recognized throughout the world, which allows identifying and controlling hazardous factors at all stages of production and circulation of food products.

Any serious certification scheme — IFS, BRCGS, ISO 22000 — is based on the HACCP principles. But it is important to understand: we are not talking about the “next step” of development, but about the minimum basis. Having a working HACCP system is a condition for entering the market, and not a bonus for further growth.

Seven principles of HACCP through the eyes of an auditor

Each system is based on seven key principles:

1. Analysis of hazards.
2. Definition of critical control points.
3. Establishment of limit values.
4. Monitoring system.
5. Corrective actions.
6. Verification of system effectiveness.
7. Documentation and record keeping.

In practice, it is points 6 and 7 that become decisive. Our audit experience shows that many enterprises underestimate the importance of correct records and evidence. But without them, even a formally built system stops working.

International base: Codex Alimentarius

HACCP is based on the Codex Alimentarius recommendations. These are practical guidelines for different industries (meat, dairy products, fish), which allow you to adapt the system to the specifics of production. For enterprises, this once again confirms that HACCP is a universal base, on which industry-specific features are layered.

Challenges for small businesses

Our experience shows that it is often small businesses that find it most difficult to implement HACCP. The reason is the lack of resources and knowledge. But the legislation is the same for everyone: it does not matter whether the enterprise is large or small, HACCP is mandatory.
We see our task in ensuring that even small companies have their own significance and can gain access to European networks and build a safety culture.

HACCP is not a “path to development”, but a mandatory foundation. This is the system with which everything begins. Without it, it is impossible to talk about business in the food industry.

Companies that recognize this from the outset receive not only a certificate, but also the confidence that their processes are transparent, secure and future-proof.