Simonds Farsons Cisk was recently presented with the Hazard Analysis Critical Control Point (HACCP) certificate by Campden and Chorelywood Food Research Association of UK (CCFRA).
Following an audit at the Brewery last October, CCFRA concluded that “the company has carried out and implemented Hazard Analysis and Critical Control Point on food safety hazards (biological, chemical and physical) in the manufacture and packaging of beer, water, soft drinks and juices at the Mriehel site according to the principles as described by Codex Alimentarius and defined in the CCFRA HACCP auditing standard”.
Article 5 of the EC Regulation No 852/2004 of the European Parliament and of the Council on the Hygiene of Foodstuffs, requires drink and food business operators to put in place, implement and maintain a permanent procedure based on HACCP principles.
HACCP is a science-based analytical tool that enables management to introduce and maintain a more structured food safety programme which complements the Quality Management System. HACCP involves the systematic assessment of all the steps involved in the beverage production from purchase and receipt of material up to the distribution of the finished
product.
Although the HACCP system had been in place for a number of years in the Brewery, community legislation does not contain a requirement for the HACCP procedure to be certified by independent bodies. Any initiative to proceed to such certification comes from private initiatives.
A HACCP core team was set up in 2004, comprising technical representatives from the various sections within the organisation, to prepare for the formal certification by CCFRA. The company submitted a total of 21 different processes, storage and service areas for HACCP certification. Members of the core team attended HACCP training both in Malta and in the UK.
CCFRA Group is the UK's largest independent membership-based organisation carrying out research and development as well as independent auditing for the food and drinks industry worldwide.