HACCP

Hazard Analysis and Critical Control Points, or HACCP, is a systematic approach to food safety management that aims to identify, evaluate, and control potential hazards at every stage of the food production process. The HACCP system was developed by the Codex Alimentarius Commission in the 1960s and has become widely recognized as an effective way to manage food safety risks.

The HACCP system is based on seven principles:

• Conduct a hazard analysis: Identify potential hazards at each stage of the food production process.
• Determine critical control points (CCPs): Points in the process where control measures can be applied to prevent, eliminate, or reduce hazards.
• Establish critical limits: Limits for each CCP that must be met to ensure food safety.
• Establish monitoring procedures: Procedures to measure and record data at each CCP.
• Establish corrective actions: Procedures to take when critical limits are not met.
• Establish verification procedures: Procedures to confirm that the HACCP system is working effectively.
• Establish record-keeping and documentation procedures: Keep records to demonstrate that the HACCP system is working effectively.

By implementing a HACCP system, food producers can prevent food safety hazards before they occur and ensure that the food they produce is safe for consumption. The HACCP system is used by food companies around the world to meet food safety standards and regulations, including those set by the World Health Organization, the United States Food and Drug Administration, and the European Union.