HACCP PDF Print E-mail
Thursday, 12 August 2010 01:58



HACCP (Hazard Analysis Critical Control Points) is designed to prevent, reduce or eliminate potential biological, chemical and physical food safety hazards, including those caused by cross-contamination.

During the development of a HACCP system, potential hazards are identified and control measures are implemented at specific points in the manufacturing process.


 Provides a more systematic approach to ensuring food safety than traditional inspection procedures

 Places more responsibility for ensuring food safety on the food manufacturer than traditional inspection programs

 Is based on science, rather than simply past experience or subjective judgment

 Focuses on preventing problems before they occur, rather than trying to detect failures through end-product testing.

HACCP is internationally recognized as the primary means for enhancing food safety throughout the food chain, and is increasingly being used around the world.

Last Updated on Monday, 04 October 2010 16:24