Hazard Analysis and Critical Control Points are known by the abbreviation HACCP. It is a systematic approach to identifying, evaluating, and controlling hazards associated with food production processes. HACCP is important because it provides a proactive approach to food safety that can help prevent foodborne illnesses and product recalls.
The U.S. National Aeronautics and Space Administration (NASA), the U.S. Army Laboratories, and the Pillsbury Company created the HACCP system in the 1960s to ensure astronaut food safety. Since then, the food industry and regulatory bodies worldwide have widely embraced it.
The HACCP system involves seven principles:
By implementing a HACCP system, food manufacturers can identify and control hazards before they become a problem, ensuring the safety of their products and protecting public health. HACCP also helps food manufacturers comply with regulatory requirements and can help them avoid costly recalls and legal liability.
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