HACCP - Hazard Analysis and Critical Control Points

Hazard Analysis and Critical Control Points (HACCP) is an international standard based on the principles of the FAO/WHO Codex Alimentarius Commission and includes a comprehensive set of principles on food hygiene and safety. It is a preventive Food Safety Management System, the application of which is mandatory for all food businesses, in accordance with European Regulations (EC) 178/2002 and 852/2004.

The HACCP system is a scientific and systematic approach to identifying the biological, chemical and natural hazards that may appear at the various stages of the food production process, and it aims to eliminate these hazards or reduce them to acceptable levels through determining Critical Control Points and installing control mechanisms.

The HACCP system is applied at all stages of the production process, from receipt of raw materials, preparation, processing, production, packaging, transport, distribution and delivery to final sale of the food to consumers.

The HACCP system is based on the following seven key principles:

• Principle 1. Conduct a Hazard Analysis and determine preventive measures to control them.
• Principle 2. Identify the Critical Control Points.
• Principle 3. Establish Critical Limits.
• Principle 4. Establish procedures for monitoring Critical Control Points.
• Principle 5. Establish Corrective Action.
• Principle 6. Determine HACCP system verification procedures.
• Principle 7. Documentation of system and recordkeeping.