CCIC offers a one-stop service for Your ISO Certification.
- Abbreviation for "Hazard Analysis and Critical Control Points"
- Scientific system which aids to guarantee food safety
- Most economic method to prevent diseases caused by unsafe food
- Recommended by the Codex Alimentarius (CA) of the United Nations Food and Agriculture Organization (FAO)
7 core principles
- Conduct a hazard analysis
- Identify critical control points
- Establish critical limits for each critical control point
- Establish critical control point monitoring requirements
- Establish corrective actions
- Establish procedures for ensuring the HACCP system is working as intended
- Establish record keeping procedures
- ISO 22000 was created
- "A mangementsystem for food safety – which accounts for the whole food chain”
- Leads to a worldwide coordination of a consistent usage of the core principles of HACCP
- Prevents from regional variations of the product
HACCP is the abbreviation for Hazard Analysis and Critical Control Points. It is a scientific system, which comes into effect from the first step of development process until final consume.
Through definition of hazardous situations and determination, implementation and rating of means of control, this system aids to guarantee food safety.
Internationally, the HACCP is regarded as most economic method to prevent diseases caused by unsafe food. Since 1993 it is recommended by the Codex Alimentarius (CA) of the United Nations Food and Agriculture Organization (FAO).
It emphasizes the autonomous implementation through companies and a mutual and relative supervision. The main focus lays on prevention instead of dependency of an analysis of the final product. This is why it brings high economic and social benefit. Internationally it has the reputation to be the most efficient method to prevent food disease. The HACCP concept was developed during the 20th century in America. The core principles were put into practice in the process of manufacturing food for space travels.
HACCP includes seven important core principles
Conduct a hazard analysis Identify critical control points Establish critical limits for each critical control point Establish critical control point monitoring requirements Establish corrective actions Establish procedures for ensuring the HACCP system is working as intended Establish record keeping procedures
In the food industry the usage of HACCP is more and more common. Gradually, it develops from a management measure to a management model/system. The International Organization for Standardization and other institution cooperate closely and use the core principles of HACCP as a basic and integrate and melt it with other efficient management models. On the base of HACCP they form a system for food security.
In September 2009 the International Organization for Standardization passed the international norm ISO 2200. “A mangementsystem for food safety – which accounts for the whole food chain”.ISO 22000 and ISO 9001 have an identical framework and both combine basic principles of the HACCP. ISO 22000 leads to a worldwide coordination of a consistent usage of the core principles of HACCP and prevents from regional variations of the product.