The European Union has implemented a series of quality systems to ensure the safety and quality of food produced within its territory. Here are four key systems that regulate this process: HACCP, GHP, GMP, and GAP.
HACCP – Hazard Analysis and Critical Control Points
The HACCP system is a fundamental tool for ensuring food safety at all stages of production. It involves identifying hazards that may occur during the food production process and implementing control measures to prevent, eliminate, or reduce these hazards to an acceptable level. HACCP guarantees that each batch of food is safe for consumption.
GHP – Good Hygienic Practices
Good Hygienic Practices are a set of guidelines aimed at maintaining hygiene at every stage of food production, processing, and distribution. GHP covers aspects such as cleanliness of production facilities, personal hygiene of workers, pest control, and proper waste management. Implementing GHP helps ensure that food is produced under conditions that minimize the risk of contamination.
GMP – Good Manufacturing Practices
Good Manufacturing Practices encompass a wide range of procedures and guidelines designed to ensure that products are consistently produced and controlled according to high-quality standards. GMP includes aspects such as the design and maintenance of production facilities, control of the production process, documentation, and employee training. GMP guarantees that final products are safe and meet the required quality standards.
GAP – Good Agricultural Practices
Good Agricultural Practices cover the entire agricultural production process, from cultivation to harvest and storage. GAP includes guidelines on environmental protection, management of natural resources, health and safety of workers, and animal welfare. Implementing GAP helps produce food in a sustainable and responsible manner, in line with the goals of the EU’s Green Deal, which promotes more environmentally friendly production methods.1
The importance of quality systems for consumers
High standards of food quality and safety in the EU have a direct impact on consumer trust. Thanks to rigorous quality systems, consumers can be confident that food produced in the EU is safe, free from contaminants, and meets high-quality standards. Systems such as HACCP, GHP, GMP, and GAP ensure that every stage of food production is monitored and controlled, minimizing the risk of public health hazards.
1 https://food.ec.europa.eu/safety/biological-safety/food-hygiene/legislation_en
