HACCP SystemTHE HACCP stands in English for HAZARD ANALASYS AND CRITICAL CONTROL POINTS. The HACCP system ensures the safety of the groceries in the way that those who work with the groceries control them.
Its basic importance is being the group of preventive and corrective measurements in the technical process. By the HACCP we prevent the food from being dangerous and we make evidence of doing so.
This system is very important for every catering object where the food is prepared and served, not only for the production and the delivery of the food and in the everyday work of our institution but also for the health protection of the users.
In order to protect the health of the consumers, different legal regulations, provisions and measurements were issued as well as the supervision of authorized organs. Along with this, the technical innovations made the increase of the food production equipment efficiency possible, for both working safety and for the hygienic guarantees.
The precondition for the HACCP implementation were basic organizational changes for example each good must be separately stored, cooled, prepared, washed and labeled.
The employees of the Institution in the Department of the technical and assisting jobs where the food is prepared, transported, processed and maintained. All this is done by the self-control procedures which enable supervision of the working conditions in every food chain phase and the prevention of the coincidental food contamination.
The City of Zagreb Institution Dobri dom has the HACCP system ISO 9001 since December 13 2007. Recertification of the system is done every three years and once a year an internal audit is done.