What is it
HACCP or Hazard Analysis and Critical Control Point (HACCP) is a systematic method created to guarantee Food Safety, which was born in the United States in the late 1950s, and which has been evolving to this day and has been incorporated into legislation as a model for the development of self-control systems of food industries around the world.
It is an internationally recognized PREVENTIVE, SCIENTIFIC and SYSTEMATIC system that, objectively, allows food companies to identify the specific hazards of their activity, in order to eliminate or reduce the risk to an acceptable level by establishing control measures, which guarantees the food safety through forecasting and prevention instead of inspection and testing of final products.
It is based on the Principles of the Codex Alimentarius and is applicable to all areas of processing, conservation, distribution, sale, shipment and consumption of food (http://www.codexalimentarius.org ).
The HACCP is based on seven well-defined principles that provide companies with the necessary tools to have an exhaustive control of the different stages and production processes, achieving a better use of their resources, and allowing to react quickly and effectively to possible eventualities . These 7 principles are:
Therefore, HACCP has become synonymous with food safety and the official method used to identify and fight against biological, chemical, allergen and physical hazards through prevention and prevention.