Training in HACCP principles in the food industry began in Kazakhstan – NCE
Обучение принципам ХАССП в пищевой промышленности началось в Казахстане – НЦЭ 18.02.2020

Kazakhstan’s accession to the Customs Union and the World Trade Organization (WTO), as well as stricter requirements for food producers, their quality and safety, dictate the need to introduce effective quality management and safety systems at enterprises in accordance with international and national standards.

In this regard, within the framework of the state program for the development of healthcare of the Republic of Kazakhstan for 2020-2025 and the roadmap of the training “Center-Expert”, a seminar was held at the site of the branch of the RSE on the PVC “National Center of Expertise” in the Kostanay region, which brought together representatives of supervisory authorities as well as entrepreneurs engaged in the production of milk and dairy products, flour and confectionery products, soft drinks, bakery products, semi-finished products, sausages and catering.

During the seminar, reports were heard on the analysis of food poisoning in the Republic of Kazakhstan, the basics of introducing GHP (best hygienic practices) and GMP (best manufacturing practices) at enterprises, the introduction of control systems based on risk assessment, taking into account microbiological and chemical factors in relation to food safety , prevention and control measures.

As Saule Sharipova, Advisor to the General Director of the Enterprise, noted, there are many myths around the abbreviation HACCP, one of which is that “HACCP is expensive.” However, it is not. With proper organization of good hygienic and production practices, the implementation of HACCP principles does not require special investments, and compensation for possible damage or reputational losses from consumer complaints is much more expensive. Ultimately, this will pay off by increasing the competitiveness of products.

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In turn, representatives of the Codex Alimentarius Commission introduced the activities of their work and its specialized committees.

Of particular interest during the training was the practical team work on drawing up production flow charts with risk assessment analysis at each stage of the technological process, identifying the causes of hazards, control and risk management. The main goal of teamwork was the opportunity to establish partnerships to achieve the common goal “Safe products - healthy nation!”

This seminar aroused great interest among both specialists from regulatory authorities and entrepreneurs, which gave a positive attitude to further work, applying the acquired knowledge in practice, as well as the desire to implement a food safety system in their production.