HACCPbaseret

HACCPbaseret describes a food safety management approach built on HACCP principles. It emphasizes proactively identifying biological, chemical, and physical hazards and designing controls to prevent safety problems rather than relying on end-product testing. The approach is applicable across the food chain, from primary production to processing, distribution, and serving.

Key elements mirror the HACCP framework: forming a multidisciplinary team; describing the product and its intended use; mapping the process flow; conducting hazard analysis; identifying critical control points; setting critical limits; establishing monitoring procedures; defining corrective actions; and implementing verification and comprehensive documentation.

In practice, a HACCPbaseret program results in a tailored HACCP plan with defined CCPs and limits such as cooking temperatures or sanitation checks. Monitoring ensures ongoing control; deviations trigger corrective actions. Verification confirms the plan effectiveness, and records provide traceability.

Regulatory context and benefits: many jurisdictions require HACCP-based plans under food legislation; in Europe, preventive, risk-based controls are mandated across the food chain. Aligning with HACCPbaseret can facilitate compliance with standards such as ISO 22000 and strengthen safety culture, while challenges include resource needs and ensuring up-to-date hazard assessments.