HACCP Compliance for Dried Fruit Importers in the EU

HACCP (Hazard Analysis and Critical Control Points) is a systematic food safety management system that is legally mandatory for all food business operators in the European Union under Regulation (EC) No 852/2004. This includes importers, distributors, and anyone handling food products within the EU.

Why HACCP Matters for Importers

Even if you do not manufacture food, as an importer you are considered a Food Business Operator (FBO) under EU law. You are responsible for ensuring that the food you place on the market is safe. HACCP provides the framework for identifying, evaluating, and controlling food safety hazards.

The 7 Principles of HACCP

1. Conduct a Hazard Analysis: Identify biological, chemical, and physical hazards associated with your dried fruit products (e.g., mycotoxins, pesticide residues, foreign matter)
2. Determine Critical Control Points (CCPs): Identify the points in your supply chain where hazards can be prevented or reduced (e.g., supplier verification, incoming goods inspection)
3. Establish Critical Limits: Set measurable limits for each CCP (e.g., maximum aflatoxin levels as per Regulation (EC) No 1881/2006)
4. Establish Monitoring Procedures: Define how and how often CCPs will be monitored (e.g., laboratory testing schedule)
5. Establish Corrective Actions: Define what happens when a critical limit is exceeded (e.g., product hold, re-testing, rejection)
6. Establish Verification Procedures: Periodically validate that the HACCP system is working effectively
7. Establish Record-Keeping: Maintain documentation for all HACCP activities, including test results, corrective actions, and supplier audits

Key Hazards for Dried Fruit Products

• Mycotoxins: Aflatoxins and ochratoxin A are common in dried fruits, particularly figs, dates, and raisins. Maximum levels are set in Regulation (EC) No 1881/2006
• Pesticide Residues: Must comply with Maximum Residue Levels (MRLs) under Regulation (EC) No 396/2005
• Sulphur Dioxide (SO2): Used as a preservative in some dried fruits. Must be declared as an allergen if >10 mg/kg
• Foreign Matter: Stones, insects, glass, metal – physical hazard controls are essential
• Microbiological: Salmonella, moulds, and yeast counts must be within acceptable limits

Documentation Importers Should Maintain

• HACCP plan specific to your product range and supply chain
• Supplier qualification records and audit reports
• Certificates of Analysis (COA) for each incoming batch
• Internal laboratory test results or third-party analysis
• Corrective action logs
• Training records for personnel involved in food handling

Learn more about our quality controls: Certifications | Batch Reports.