HACCPelintarvikkeiden

HACCPelintarvikkeiden refers to food products that have been produced, handled, and sold in accordance with the Hazard Analysis and Critical Control Points (HACCP) system. HACCP is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of anticipation rather than reaction. It is recognized internationally as the most effective system for managing food safety risks.

The HACCP system involves identifying potential hazards in the food production process, determining critical control points where these hazards can be controlled, establishing critical limits for each critical control point, implementing monitoring procedures to ensure these limits are met, establishing corrective actions to be taken if monitoring indicates a loss of control, and developing procedures for verification to confirm that the HACCP system is working effectively. Finally, comprehensive record-keeping procedures are essential for documenting the HACCP system.

Food businesses that implement HACCP principles aim to ensure that their products are safe for consumption at every stage, from raw material sourcing to the final consumer. This commitment to safety not only protects public health but also builds consumer confidence and can be a competitive advantage in the food industry. Compliance with HACCP is often a requirement for businesses operating in regulated food markets.