HACCP – Hazard Analysis and Critical Control Points | Certified Refrigerated Transport

Frigoimpex Global Kft. is a refrigerated logistics partner operating in accordance with HACCP principles, whose transport processes are built on the systematic identification and prevention of biological, chemical and physical hazards — throughout the entire food supply chain.

HACCP (Hazard Analysis and Critical Control Points) is a systematic, preventive food safety system used to identify, assess and control biological, chemical and physical hazards that may arise during the production, handling, storage and logistics of food. It defines practical requirements that are essential for a company to guarantee the protection of consumer health and compliance with legal requirements.

Minimising food safety risks and adhering to hygiene rules is a statutory obligation for every business in the food chain. The HACCP system is not based on retrospective inspection, but on prevention built into processes — thereby ensuring continuously high safety standards and risk-free operations for partners and end users.

Seven Principles of HACCP (Codex Alimentarius)

Conduct a hazard analysis: Identify potential hazards (biological, chemical, physical) at every stage of the process.
Determine Critical Control Points (CCPs): Identify points where a hazard can be prevented, eliminated or reduced to an acceptable level.
Establish critical limits: Define measurable values (e.g. temperature, time) that distinguish safe from unsafe operation.
Establish a monitoring system for CCPs: Develop planned measurement and observation processes to maintain control.
Establish corrective actions: Develop immediate response measures for cases where monitoring indicates a critical limit has been exceeded.
Establish verification procedures: Regular tests and examinations to demonstrate that the HACCP system is operating effectively.
Establish documentation and record keeping: Retrievable records of all analyses, controls, measurements and corrective actions.

About the System

The acronym HACCP refers to the methodology developed by NASA and the Pillsbury Company in the 1960s, with the goal of achieving 100% safe food for astronauts. Today it has become the world's most widely recognised and widely applied food safety tool.

HACCP is not a static document, but a dynamic system that continuously adapts to technological changes, new raw materials and updated processes.

Key Elements and Implementation Steps

Assemble the HACCP team
Describe products/services comprehensively
Identify intended use and target consumer group
Prepare the process flow diagram
Verify the flow diagram on-site
Conduct the hazard analysis (Principle 1)
Determine CCPs using a decision tree (Principle 2)
Establish critical limits, monitoring methods and corrective actions (Principles 3–5)
Review, verify and document the system (Principles 6–7)

Relationship to Other Management System Certifications

HACCP is the foundation and an integral part of broader food safety management systems such as ISO 22000 and the IFS/BRC international standards. It is also closely related to general quality management (ISO 9001), as process orientation, documentation and controlled operations are common pillars of both systems. In logistics, the temperature control principles applied in HACCP directly support the strict cold-chain requirements of GDP (Good Distribution Practice).