Based on the analysis of the causes of poisoning cases recorded in public food objects, as well as the need to improve the quality of organization of public catering, the Food Safety Inspection Body of the RA proposed to include the requirements of the system of Hazard Analysis and Critical Control Points (HACCP), defined by the legal acts of the EAEU, into the control list defined for public food organizations in order to control them by the Inspection Body. Until the relevant procedures are carried out and the relevant decision is made by the Government of the Republic of Armenia, the Inspection Body offers the public catering organizers to implement HACCP systems in accordance with the legislation.

You can find out about the Hazard Analysis and Critical Control Point System (HACCP), which is already mandatory in food production processes, on the FSIB official website at the following link: https://snund.am/hy/page/hazard-analysis-and-control-of-critical-points/139.

The basic principles of HACCP are presented and compliance with them is a primary requirement (food preparation in public food points is also a food production process):

1. the food production technological processes necessary to ensure food safety must be clearly selected,

2. in order to avoid contamination of food raw materials and food products, the choice of sequence and mode of technological operations of production should correspond to the selected processes,

3. Production control programs at the stages of process operations and food production shall be controllable,

4. the necessary complex control of food raw materials, processing aids, packaging materials, type of products as well as food products used in food production shall be carried out by reliable means,

5. the control over the working condition of technological equipment shall be carried out in such a way as to ensure that the food product manufacturing process is carried out in accordance with the requirements specified by technical regulations on certain types of food products,

6. documentation of information on the controlled stages of technological operations and results of food control must be carried out,

7. conditions of storage and transportation (transit) of the products must be met,

8. production facilities, technological equipment and property used in the process of production of food products shall be kept in conditions that exclude contamination of the food products,

9. To ensure food safety, workers must ensure that personal hygiene forms are selected and complied with,

10. Methods of ensuring food product safety as well as periodicity of cleaning, washing, disinfection, deratization and rodent extermination of production facilities, technological equipment and property used in the process of production of food products shall be determined,

11. It shall be ensured that documents certifying compliance of the manufactured food products with the requirements specified by technical regulations are maintained and stored on paper or electronic media,

12. Food product traceability must be ensured.

For more information and advice on the Hazard Analysis and Critical Control Points (HACCP) system, you can call the FSIB hotline toll-free at 118 or the Food Safety Department at 015-404040 (ext. 141, 142, 143).

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