HACCP is a systems management approach to food safety management. It is a system that identifies, evaluates and controls hazards that are significant for food safety
Hazard Analysis and Critical Control Point (HACCP) system adopted by the Codex Alimentarius Commission. The second section provides general guidance for the application of the system while recognizing that the details of application may vary depending on the circumstances of the food operation.
The HACCP system, which is science based and systematic,
identifies specific hazards and measures for their control to ensure the safety
of food. HACCP is a tool to assess hazards and establish control systems that
focus on prevention rather than relying mainly on end-product testing. Any
HACCP system is capable of accommodating change, such as advances in equipment
design, processing procedures or technological developments.
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.
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