HACCP

HACCP (Hazard Analysis and Critical Control Point) is a quality system designed to identify hazardous factors, establish critical control points, and develop preventive measures to improve product quality.

The HACCP system focuses on identifying, monitoring, and controlling hazards at critical control points throughout the production chain. It is based on 7 principles:

1. Conducting a hazard analysis.
2. Determining critical control points (CCPs).
3. Establishing critical limits.
4. Implementing a monitoring system for CCPs.
5. Establishing corrective actions to be taken when monitoring indicates that a CCP is not under control.
6. Establishing verification procedures to confirm that the HACCP system is working effectively.
7. Developing documentation methods and maintaining records related to the application of these principles.

The fundamental principles and implementation of HACCP are reflected in the international standard ISO 22000, certification of which confirms the implementation of HACCP principles and a food safety quality control system.