Published: · HACCP
What is the HACCP system and who must apply it
Publisher: ConsultHQ
HACCP is a preventive approach to food safety: it monitors where biological, chemical or physical hazards may arise in the process and determines how they are controlled. The goal is not a folder for inspection but a safe product or meal during regular operation.
Who must apply HACCP?
Obligations depend on the role of the entity in the food business. The production, processing, preparation and distribution of food may require procedures based on HACCP principles. The concrete scope is determined by the activity, the product, the process and the valid regulations of Montenegro. A restaurant with the preparation of ready meals does not have the same plan as a factory with several production lines.
The new Montenegrin Law on Food Safety entered into force on May 12, 2026. The Regulation on Food Hygiene transposes the relevant rules of the European framework 852/2004 with amendments. Therefore, the existing plan should be checked according to the regulations that apply to the specific facility and its process.
How does HACCP work in practice?
First, the product and food flow are described, from the receipt of raw materials to delivery or serving. Hazards are then assessed, necessary control measures and, when warranted, critical control points are determined. For each control, you need to know what is being measured, who is doing it, when the result is being recorded, and what follows in the event of a deviation.
Hygiene prerequisites support the entire system: clean surfaces, correct equipment, water, personal hygiene, pest control, temperature and training. If those conditions do not work, additional forms will not solve the problem.
What has changed in the European approach?
Amendment EU 2021/382 specifically emphasizes allergen management and food safety culture. Culture is seen when management provides resources, employees understand their responsibilities, and deviations are reported and addressed. In Montenegro, the application should always be tied to domestic regulations and the actual operation of the facility.
How to check if the system is working?
Compare the documented plan with the kitchen or facility, records and employee knowledge. Make sure changes in menu, raw materials or equipment are included in the risk analysis. Take a look HACCP implementation, HACCP for restaurants or HACCP for food production.
Sources: Government of Montenegro: new law; Regulation on food hygiene; EU 2021/382.
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