RW Ruanda
  • 67 - Lebensmitteltechnologie

Processes in the food industry (ICS code(s): 67.020)

DRS 184: 2023, Food Safety System based on Hazard Analysis and Critical Control Points (HACCP) — Requirements for any organization in the Food Chain; (33 page(s), in English)

This Draft Rwanda standard specifies the requirements for a food safety system based on HACCP as a systematic preventative system of controlling food safety hazards so as to ensure the safety of food at the time of human consumption. The requirements enable an organization:

a) to plan, implement, maintain and update a HACCP based food safety system aimed at providing products that, according to their intended use, are safe for the consumer,

b) to effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain,

c) to ensure that it conforms to its stated food safety policy,

d) to demonstrate such conformity to relevant interested parties, and

e) to seek certification or registration of its HACCP based food safety system by an external organization, or make a self-assessment of conformity based on auditing technique and not on inspection or testing

The standard applies to all food handling organizations, regardless of size, which produce, manufacture, handle or supply food involved in one or more steps of the food chain. This includes organizations directly involved but not limited to feed producers, farmers, harvesters, producers of ingredients, food manufacturers, retailers, food services, catering services, organizations providing cleaning, transportation, storage and distribution services and other organizations indirectly involved including, but not limited to, suppliers of equipment, cleaning agents and packaging material, and other food contact materials.