HACCPalapú

HACCPalapú refers to processes, systems, or approaches designed and implemented according to HACCP principles to ensure food safety. It emphasizes a preventive, science-based method that uses hazard analysis, identification of critical control points, and ongoing monitoring to prevent or reduce risks in food production and handling.

The HACCP concept originated in the 1960s through the Codex Alimentarius and NASA’s food-safety program, and has since become a global standard in the food industry. The term HACCP-based is widely used in many regions; in Hungarian contexts it is commonly written as HACCP-alapú.

The HACCP framework is built on seven principles: conduct a hazard analysis; determine critical control points (CCPs); establish critical limits for each CCP; implement monitoring procedures; establish corrective actions when deviations occur; verify that the system is functioning effectively; and maintain thorough records and documentation. In practice, HACCP is often supported by prerequisite programs such as good manufacturing practices (GMP) and good hygiene practices (GHP).

Implementation typically involves defining the scope and products, forming a cross-functional HACCP team, mapping the process flow, performing hazard analysis, identifying CCPs with justification, setting and monitoring critical limits, planning corrective actions, and conducting validation and verification. Changes to products or processes require reassessment of the HACCP plan.

Benefits include improved protection against foodborne illness, regulatory compliance, and smoother audits, while challenges can include resource intensity, need for specialized training, and maintaining up-to-date plans with process changes. HACCP is embedded in standards such as ISO 22000 and is often part of other schemes (BRC, IFS); certification by accredited bodies is common for many food sectors.