What is HACCP?
HACCP is an abbreviation for “Hazard Analysis and Critical Control Point.” Hazard analysis is conducted in advance for microbial contamination which may occur at different stages of manufacturing and processing of food products. Based on analysis results, a critical control points are set. These points define measures to be taken at specific manufacturing processes in order to increase product safety. Continuous observation of these critical control points enables food sanitation management for ensuring safer products.
The HACCP method was developed by the Codex Alimentarius Commission, which is a joint institution of the United Nations Food and Agriculture Organization (FAO) and the World Health Organization (WHO). The HACCP method is internationally recognized and implementation by each country is recommended.