HACCP

Source: www.standards.org – extract

HACCP, or the Hazard Analysis Critical Control Point system, is a process control system that identifies where food safety hazards may occur in a food production process and puts into place stringent controls to prevent the hazards from occurring.  By strictly monitoring and controlling each step of the process, there is less chance for hazards to occur and in this way a food business is able to assure the safety of the food products they produce.

HACCP is used internationally and has been adopted by the joint FAO / WHO Food Standards Programme as the best approach to take, to control food borne disease.  HACCP can be applied to all businesses throughout the food chain and forms the basis of a proactive food safety management system.  When effectively implemented, HACCP will control biological, physical, chemical and allergen hazards within a food operation.

Implementing a HACCP plan helps assure regulatory authorities and customers that the food business is taking every reasonable precaution to assure food safety. As a proactive approach to managing food safety, it also helps reduce contamination-related food losses and associated costs, and will protect and enhance brands and private labels.

There is no internationally recognised auditing standard for HACCP and while all seven HACCP principles are included in the ISO 22000 standard, HACCP can be implemented as a separate risk management system, or as part of a certification to ISO 9000.