HACCP

HACCP is a systematic, preventive, approach to assure food safety that addresses physical, chemical, and biological hazards by preventing problems to occur. Seven basic principles - to achieve prevention and limitation of finished good inspection - are employed in the development of HACCP plans that meet the stated goal. Known dangers are listed and risks involved are controlled. HACCP needs to be made specific for each different situation. The seven principles are:

• Inventory of all potential dangers
• Definition of critical control points (CCP), i.e., process-related points where risks can be prevented or reduced
• Identification of critical control point values and thresholds
• Definition of ways to monitor each critical control point
• Definition of corrective measures when thresholds are crossed
• Assessment of specific HACCP approach
• Documentation and registration system

If deviations are detected, appropriate steps are taken to re-establish control in a timely manner to prevent potentially hazardous products reach the consumer.

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