HACCPbasert

HACCPbasert describes systems, plans, or approaches that are built on the principles of HACCP, the Hazard Analysis and Critical Control Points framework. HACCP is a preventive, science-based method for managing food safety risks, widely used in the food industry and regulated by international standards such as Codex Alimentarius. When something is called HACCPbasert, it means that the design, operations, and documentation follow HACCP concepts rather than a purely ad hoc approach.

The core of HACCPbasert systems is a structured seven-step process: conduct a hazard analysis to identify biological, chemical, and physical hazards; determine the Critical Control Points where control is essential to prevent or reduce hazards to acceptable levels; establish critical limits for each CCP; implement ongoing monitoring to ensure limits are met; set out corrective actions for deviations; verify that the system is functioning effectively; and maintain thorough records and documentation. Prerequisite programs, such as sanitation, supplier controls, and maintenance, support the HACCP plan and help ensure overall food safety.

Implementation is common across the food chain, including farming, processing, packaging, distribution, and food service. Successful adoption requires leadership commitment, cross-functional teams, staff training, and robust documentation. HACCPbasert approaches are often aligned with national regulations and with broader management systems such as ISO 22000, which integrates HACCP with a formal management framework. Benefits include a proactive, verifiable method to reduce risks and improve consumer safety and trust; challenges involve resource investment and the need for ongoing review and adaptation as processes change.