HACCPHACCP – Hazard Analysis and Critical Control Points


HACCPHACCP – Hazard Analysis and Critical Control Points

HACCP is science based and systematic, and it identifies specific hazards and measures for their control to ensure the safety of food. It is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing.

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept. Organizational commitment to HACCP by top management provides the employees with a sense of the importance of producing safe food.

HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. Prerequisite programs such as current Good Manufacturing Practices (cGMPs) are an essential foundation for the development and implementation of successful HACCP plans. Food safety systems based on the HACCP principles have been successfully applied in food processing plants, retail food stores, and food service operations. The seven principles of HACCP have been universally accepted by government agencies, trade associations and the food industry around the world.

HACCP guidelines facilitate the development and implementation of effective HACCP plans. While the specific application of HACCP to manufacturing facilities is emphasized, these guidelines should be applied as appropriate to each segment of the food industry under consideration.

source: www.iso.org