HACCP (Hazard Analysis and Critical Control Point) is a food safety program developed 40 years ago for the needs of astronauts, and especially with the goal of preventing the danger of developing diseases in their food. The program is based on a scientific system of food control from raw materials to finished food products. This program includes the traditional monitoring of control points of production conditions, and a sample check of the final product in order to ensure food safety. This approach was more oriented towards corrective then preventive actions, making it less effective in ensuring the food safety.
HACCP is a system that is more oriented towards preventive actions, and is based on seven principles:
- Performing of hazard analysis,
- Determination of critical control points,
- Establishing critical limits,
- Establishing control procedures,
- Defining corrective actions,
- Establishing procedures for verification,
- Establishing the needed documentation and records.
The application of HACCP is related to various activities in the process of food production, and therefore covers all organizations in the food chain as well as distribution to the consumers.
- Customers, employees, shareholders and competitors develop sustainable respect for the organization that succeeds in demonstrating its commitment to food safety.
- Operating costs are reduced as a result of reducing the need for redoing the work that was already done; efficiency is increased,
- The system is compatible with the implementation of the Quality management system.