HACCPbaserade

HACCPbaserade refers to food safety management approaches that apply the HACCP principles to prevent hazards in food production and handling. HACCP, or Hazard Analysis and Critical Control Points, is a systematic, preventive method that identifies biological, chemical, and physical hazards and designs measures to control them throughout the supply chain, from sourcing to consumption. A HACCPbaserad system aims to ensure that products are safe for consumers by addressing risks at their source rather than relying solely on end‑product testing.

The core of a HACCPbaserad approach rests on seven principles: conduct a hazard analysis to identify potential risks; determine the critical control points at which control is essential to prevent or reduce hazards; establish critical limits for each CCP; implement monitoring procedures to ensure controls stay within limits; establish corrective actions for deviations; verify that the system works as intended; and maintain thorough documentation and record‑keeping. Prerequisite programs, such as GMPs (good manufacturing practices) and sanitation standards, typically support the HACCP basis.

Implementation and scope vary by sector and jurisdiction but commonly cover processing, handling, storage, and distribution of foods. The approach is widely recognized in international standards, including Codex Alimentarius, and is embedded in many national regulations. ISO 22000 also aligns with HACCP concepts within a broader food safety management system.

Benefits of a HACCPbaserade system include improved safety, more consistent product quality, and enhanced regulatory compliance. Challenges can include the need for trained personnel, ongoing documentation, and resource allocation for monitoring and verification.