A new regulation enters into force today for business operators, which produce or process food in retail outlets. According to the new regulation, business operators must work in accordance with the principles of HACCP (Hazard Analysis Critical Control Point).
From January 1 of this year, compliance with the principles of the HACCP system is mandatory for business operators engaged in the production and/or processing of food of animal origin (meat and meat products, dairy products, fish and fish products, eggs, and egg products, honey).
Enforcement of regulations is controlled by the National Food Agency. At the same time, the agency actively cooperates with the business sector in order to raise awareness.
The introduction of a Hazard Analysis and Critical Control Point (HACCP) system is one of the most effective means of ensuring food safety, allowing business operators to avoid potential hazards.
