HACCPSystemen

HACCPsystemen, which translates to HACCP systems in English, refers to the implementation and management of Hazard Analysis and Critical Control Points principles within organizations. This systematic, proactive approach is primarily used in the food industry to ensure food safety. It involves identifying potential biological, chemical, and physical hazards that could compromise the safety of food products at various stages of production, from raw material sourcing to consumption.

The core of an HACCP system is the identification of Critical Control Points (CCPs). These are specific points in the food production process where control can be applied, and a food safety hazard can be prevented, eliminated, or reduced to acceptable levels. For each identified CCP, critical limits are established. These are the maximum or minimum values to which a biological, chemical, or physical parameter must be controlled to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

Monitoring procedures are then put in place to ensure that these critical limits are consistently met. If monitoring indicates that a critical limit has not been met, corrective actions are implemented to bring the process back under control. Verification activities are crucial to confirm that the HACCP system is functioning effectively. This includes reviewing records, conducting audits, and performing tests. Finally, all HACCP activities are thoroughly documented, creating a comprehensive record of the system's implementation and ongoing management. This entire framework aims to prevent foodborne illnesses and ensure consumer protection.