HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP): HISTORY AND APPLICATION

Abstract

The Hazard Analysis Critical Control Point (HACCP) system identifies specific hazards and preventative measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control systems that focus on preventative measures rather than relying mainly on end-product testing. Any HACCP system is capable of accommodating change, such as advances in equipment design, processing procedures or technological developments. HACCP can be applied throughout the food chain from the primary producer to final consumer. As well as enhanced food safety, benefits include better use of resources and more timely response to problems. In addition, the application of HACCP systems can aid inspection by regulatory authorities and promote international trade by increasing confidence in food safety. The successful application of HACCP requires the full commitment and involvement of management and the workforce. It also requires a team approach; this team should include appropriate experts involving multidisciplinary activities according to the particular study. The application of HACCP is compatible with the implementation of quality management systems, such as the ISO 9000 series, and is the system of choice in the management of food safety within such a system.