What is HACCP?

The origins of HACCP come from the U.S. aerospace industry. Since missions were not allowed to fail due to food poisoning and was considered an unacceptable risk. After all, returning spoiled food was impossible. The acronym HACCP stands for Hazard Analysis and Critical Control Points. Translated into Dutch; hazard analysis and critical management points. It is a food risk assessment. HACCP is a system based on seven principles. So it is not a tangible manual with prescriptions. Thus, companies must implement and apply the preventive system themselves. The seven principles;

  1. Inventory all potential hazards.
  2. Identify critical control points (CCPs) – the points in the process where risk can be prevented or mitigated.
  3. For each CCP, indicate the critical limits.
  4. Establish how the CCPs are monitored, or “monitored.”
  5. For each CCP, record the corrective actions to restore security.
  6. Apply verification – a periodic check to verify that the HACCP approach is working properly.
  7. Keep documentation and records – record what you have modified and how.