HACCP (Hazard Critical Control Points Analysis) is a food safety system based on the analysis and control of potential biological / microbiological, chemical and physical hazards to which raw materials are exposed, as well as possible hazards during handling, production, distribution and consumption of the final product. HACCP system is adapted to all types of food products and all kinds of production and handling of food.
HACCP system consists of two basic components: HA and CCP. HA represents a risk analysis, i.e. it represents hazard identification at every stage of food production, as well as the human health hazard evaluation. CCP (Critical Control Point) represents steps in the production process that can prevent or eliminate the risks to food safety or their impact can be reduced to an acceptable level. Simply, they can be controlled.
1. Hazard – Health hazard in a particular point in the manufacturing process of the food
2. Analysis – Hazard Analysis of possible contamination of the product at each step in the process
3. Critical – Determination of critical points in the process related to health safety of the product
4. Control – Control of critical points of the process
5. Point – Points in a food manufacturing process
HACCP system identifies and controls the health hazards which represent a high risk for food safety. Its main features are that it is based on science, it works preventively, it uses riss assessment as a tool, and it is systematic, documented and applicable.
The ultimate goal of HACCP is the safest possible product and the most economical and efficient production the can be. Even if it does not always provide a hundred percent safety fo users, HACCP ensures that the company produces food in the best and safest possible way.