HACCPelveket

HACCPelveket is a term used in some Hungarian-language sources to denote the core principles of HACCP (Hazard Analysis and Critical Control Points). The phrase is often used interchangeably with HACCP elvek, referring to the framework used to identify, evaluate, and control food safety hazards in production and handling.

Its development traces back to the 1960s, when national and industrial partners, including NASA and the Pillsbury Company, collaborated to create a preventive system for ensuring the safety of space mission foods. Since then, HACCP and its principles have been adopted internationally for a wide range of food sectors, from processing to distribution.

The seven HACCP principles are commonly listed as: 1) conduct a hazard analysis; 2) determine the critical control points (CCPs); 3) establish critical limits for each CCP; 4) establish monitoring procedures for each CCP; 5) establish corrective actions when monitoring indicates a deviation; 6) establish verification procedures to confirm the HACCP plan is working effectively; 7) establish documentation and record-keeping to ensure traceability and accountability.

Implementation typically requires a formal HACCP plan, accompanying prerequisite programs (such as GMPs and sanitation), trained personnel, and thorough documentation. It is applied across food sectors including meat, dairy, seafood, produce, and beverages, with practical adaptations to specific processes and regulatory requirements.

Global relevance and related standards: Codex Alimentarius provides internationally recognized guidelines for HACCP, and ISO 22000 integrates HACCP principles within a broader food-safety management system. HACCPelveket thus serves as a concise reference to the foundational principles guiding risk-based food safety management in many jurisdictions.