5 Mistakes During HACCP System Implementation

Today in Georgia, more and more companies are seeking information about HACCP system implementation, as food safety inspections, fines, and legislative requirements are increasing. However, in practice it often happens that HACCP is implemented formally but does not work in reality. In this blog, Food Safety Alliance discusses the five most common mistakes that prevent Georgian companies from successfully implementing HACCP—and why these mistakes can turn into inspection issues, financial losses, and fines.

Mistake No. 1: Perceiving HACCP as a “Package of Documents”

One of the most common mistakes in Georgia is perceiving HACCP only as:

• a folder of documents

• a requirement for the inspector

• a “mandatory piece of paperwork”

In reality, HACCP is a living management system that must function on a daily basis:

• from raw material reception

• through the production process

• to storage and distribution

If HACCP exists only on paper and is not applied in daily operations, inspectors notice this very quickly. The result is remarks, non-conformities, fines, and in some cases even facility closure (in the event of critical non-compliance).

Many companies try to implement HACCP directly, without having basic sanitary and hygiene prerequisites in place.

However:

• GMP (Good Manufacturing Practice)

• GHP (Good Hygiene Practice)

are the foundation of HACCP.

If a facility does not control:

• personal hygiene

• cleanliness

• pests

• temperatures

• cleaning and disinfection

HACCP simply cannot function. This is one of the main reasons why HACCP often “fails” during inspections in Georgia.

In Georgia, HACCP is often understood by:

• the director

• the technologist

• or only the consultant

but not by the staff.

If an employee cannot answer questions such as:

• why temperatures are measured

• what a Critical Control Point means

• what actions to take in case of a deviation

the inspector will perceive this as a non-functioning system. HACCP is not only a management system—it is the responsibility of all employees, and staff training is essential.

Another serious mistake is:

• creating too many CCPs

• or, conversely, missing real hazards

This often results in:

• incorrect assessment of biological, chemical, or physical risks

• ineffective control measures

• formal, superficial monitoring

As a result, HACCP fails to protect the product and does not meet the requirements of food safety legislation.

Mistake No. 5: Misunderstanding the HACCP Certificate

It is very important to clearly state one key point:

No certificate is issued when implementing HACCP.

In Georgia, many businesses are misled into thinking that a certificate is issued after HACCP implementation.

In reality:

• HACCP is a mandatory management system, not a certification

• inspections are carried out by state authorities

• certificates are issued only for certain standards (e.g. ISO, BRC, and others), not for HACCP implementation

This misunderstanding can lead to false expectations and financial losses, so choose consultants carefully and cooperate only with reliable and trustworthy companies.

Conclusion

HACCP in Georgia is not a trend — it is a legislative requirement. The biggest mistake is implementing it only formally.

If the system:

• truly works

• is understood by employees

• is adapted to your processes

inspections will no longer be stressful, and the risk of fines will be significantly reduced.