HACCP

About HACCP (Hazard Analysis and Critical Control Points)

The systematic approach to food safety management, Hazard Analysis and Critical Control Points (HACCP) was developed in the 1960s by food safety experts from the Pillsbury Company, NASA, and U.S. Army Laboratories. It aims to prevent and identify hazards in the food production process to ensure food safety.

HACCP is based on seven principles that provide a framework for controlling hazards in the food production process, from raw materials to finished products. These principles include conducting a hazard analysis, identifying critical control points (CCPs), setting required limits for each CCP, monitoring CCPs, establishing corrective actions, setting verification procedures, and maintaining records.

The food industry widely uses HACCP to comply with regulatory requirements and ensure the safety of food products. It is a proactive and preventative approach to food safety management that can help reduce the risk of foodborne illnesses, product recalls, and legal liabilities. HACCP certification can also enhance an organization’s reputation and provide a competitive advantage in the market.

Does your company need it?

HACCP applies to any company involved in the food supply chain, including food producers, processors, manufacturers, distributors, retailers, and food service providers. It is essential for companies that handle high-risk foods, such as meat, dairy, poultry, seafood, and fresh produce, and export food products to other countries. Companies that want to ensure the safety and quality of their food products and comply with regulatory requirements can benefit from implementing the HACCP system.