HACCPRichtlinien
HACCPRichtlinien, or Hazard Analysis and Critical Control Points (HACCP) guidelines, are a systematic approach to food safety management. They were developed by the Pillsbury Company and the U.S. Food and Drug Administration (FDA) in the 1960s and have since been adopted globally. The primary goal of HACCP is to identify, evaluate, and control potential hazards in the food production process to ensure the safety of the final product.
The HACCP system consists of seven principles: conduct a hazard analysis, determine the critical control points,
The implementation of HACCP guidelines requires a multidisciplinary approach, involving personnel from various departments such as
HACCP guidelines are not only applicable to the food industry but can also be adapted for use
In summary, HACCP guidelines provide a structured and proactive approach to food safety management. By systematically