HACCP analysis in production at Stjörnugrís hf.

Abstract

HACCP stands for Hazard Analysis Critical Control Point and is a very important tool used to detect hazards in processes. There are seven principles in the HACCP that must be considered throughout the food chain, which must be based on scientific research and evidence and have the involvement and commitment of both management and personnel to work sufficiently. Stjörnugrís hf. is one of the biggest pork producers in Iceland. Stjörnugrís hf. owns 7 farms, a slaughterhouse and a food processing facility. In the current study a new HACCP was made for 3 departments as well as an analysis of what had changed from the previous HACCP was performed. Primary data was obtained on the production site, while secondary data was obtained from Mast, Codex Alimentarius, and the EU regulations as well as through research on HACCP systems and requirements. The study identified and defined several control points (CP) and critical control points (CCP) in the processes and thus provided a much more detailed HACCP analysis than available before. The study highlights the importance of making the HACCP for each machinery, process, and each department, and renewing it at least once a year. The HACCP must then be updated frequently in accordance with any changes made in the factory.