What is the HACCP system?
The HACCP system εis an organization system aimed at ensuring that only safe foods are sold. It is based on risk prevention rather than fighting risk results.
The very basis of the system is the "HACCP study", which is based on scientific data, takes into account all the stages of activity of an enterprise, identifies possible risks (development of microorganisms, remains of undesirable chemicals, foreign matter, etc.) and lays down the necessary prevention measures and control points.
The above control points are thoroughly examined so as to make critical points stand out, namely points where inadequate monitoring would substantially increase the possibility of risk. For all critical control points, relevant monitoring methods and limits are set out, along with corrective actions to be taken in case of derogation.
The system is supplemented by working instructions, documentation files and correct system application and effectiveness verification methods. The development, implementation and revision of the HACCP system for AB is done by the company's Quality Assurance department.
Implementation in AB
Since October 2004, when approval was given for its implementation, it was applied in 40 AB stores, and in line with its rate of implementation, the system will have been applied throughout the chain of AB stores by the end of 2007.
Its implementation covers the supply chain department, from the point where items are taken over at the store up to their point of sale, and it is based on the successful and effective cooperation of the HACCP team, as decided upon in each individual store. The team comprises mainly the Manager, the Deputy Manager, the heads of the food departments and a member of the Quality Assurance Department. The HACCP team is thoroughly trained and they are appointed to monitor, identify and correct derogations, whenever and wherever necessary.
System certification
In addition to the implementation of the system in our store, we have also proceeded to certify it in three AB stores (Melisia, Patras II, and Mega Macedonia). The certification is aimed at ensuring that the system, which is already set up and is about to be implemented in all our stores, will be effective and in compliance with international standards.
The undertaking was laborious, taking into account how complex it is to coordinate different stores in three different areas of Greece. Certification was performed by TUV HELLAS.
The certification inspection took a total of 36 hours and was completed in four days, covering the entire range of activities of the stores: from the point where items are taken over up to the point of sale. In addition, the Training and Development Departments, the Maintenance Department and the Quality Assurance Department were certified.
More specifically, the following were inspected:
• The HACCP study and the supplier control and approval system
• The method used for verifying the correct implementation of the HACCP system
• The management of food-hygiene-related messages from customers
• All store functions aimed at ensuring food hygiene
• Facilities and equipment
• Worker training level
• The organization and methodology of the training procedure
• The organization and methodology of the maintenance procedure
The inspection showed that AB stands out in food hygiene assurance, as well as that correct hygiene procedures are part of our everyday activity rather than just an occasional task.
The cooperation of our headquarters colleagues, but mainly of those working in the stores in question, was critical in making AB, as a pioneer in food safety, the only large retail chain which has certified a HACCP system for food hygiene. |
