HACCP System for Business Success

Healthy and safe food products, adherence to hygienic and sanitary standards in food establishments, control of expiration dates, and proper storage and handling conditions — these are just a few of the many factors that matter deeply to every consumer.

Directly or indirectly, each of us wants to know where and under what conditions the food we buy at the supermarket or eat at a restaurant is made. We care about the expiration date and storage conditions, yet in our fast-paced daily lives, such important details are often overlooked.

In commercial kitchens, inadequate food safety practices can lead to product spoilage, cross-contamination, or, in the worst cases, endanger consumers’ health and lives. Every business operator is legally obligated to ensure that the food or services offered to customers are completely safe.

Food safety means providing products that are harmless to human health. High standards of food safety management are maintained through the internationally recognized and highly effective system HACCP (Hazard Analysis and Critical Control Points), which defines how to identify, evaluate, and control food safety hazards. Let’s explore what this system means and why it matters for every food business.

What Is HACCP?

HACCP (Hazard Analysis and Critical Control Points) is a food safety management system designed to identify, assess, and control hazards that are significant for food safety.

The HACCP system allows food businesses, restaurants, cafés, and production facilities to:

• Identify and evaluate potential food safety hazards at every stage of production, processing, and distribution;

• Establish effective measures to control and prevent identified hazards;

• Ensure the successful implementation of preventive actions.

The system was first introduced in the United States in 1970 and has since become a globally recognized method for ensuring food safety across the entire production chain — from raw material to final product.

The 7 Principles of HACCP

1. Hazard Analysis
   Identify potential biological, physical, or chemical hazards that may arise from raw materials, packaging, cleaning methods, transportation, or other processes.

2. Determine Critical Control Points (CCPs)
   Identify stages where hazards can be prevented, eliminated, or reduced to acceptable levels.

3. Establish Critical Limits
   Define measurable parameters such as temperature, humidity, time, weight, preservative concentration, or visual indicators.

4. Monitor Critical Control Points
   Implement planned observation and monitoring to ensure critical limits are consistently maintained.

5. Establish Corrective Actions
   Define procedures to be followed if critical limits are not met.

6. Verification Procedures
   Apply methods beyond monitoring to confirm that the HACCP system functions effectively.

7. Record Keeping
   Maintain detailed records of procedures and monitoring results to ensure traceability and continuous improvement.

Why HACCP Training and Implementation Matter?

Implementing high standards of food safety requires financial, human, and technical resources, along with strong commitment from both management and staff.

HACCP training provides essential knowledge of the system’s principles — vital for any food business. Regular training ensures staff competence, directly improving service quality and reducing food safety risks. Access to up-to-date scientific and regulatory materials further supports consistent compliance.

Proper implementation helps businesses avoid issues such as cross-contamination, spoilage, nonconformities, production shutdowns, and penalties under Georgian law.

In Georgia, HACCP standards officially came into effect on June 1, 2021, for all food service establishments.

Benefits of Implementing HACCP

Once implemented, HACCP allows businesses to:

• Establish a systematic, rational approach to food safety management;

• Focus on prevention rather than reacting to defects;

• Clearly define staff responsibilities and authority;

• Strengthen export potential and consumer trust;

• Reduce costs by minimizing waste and defective products;

• Enhance brand reputation and competitiveness.

Legal Framework in Georgia

On May 8, 2004, the Georgian Government approved Resolution No. 22, adopting the National Program for Harmonization of Georgian Legislation with EU Law. This became the foundation for the Law on Food Safety and Quality, adopted by the Parliament in December 2005.

The law establishes a unified national food safety policy aligned with European Parliament regulations and the standards of the World Trade Organization (WTO). Its aim is to protect consumer health, safety, and economic interests while ensuring the effective functioning of the domestic market.

Conclusion

The HACCP system helps food businesses operate according to internationally recognized standards, attract loyal customers, and remain competitive both locally and globally. Implementing HACCP is not just a legal requirement — it’s an investment in reputation, quality, and long-term business success.