HACCPjärjestelmissä

HACCPjärjestelmissä refers to Hazard Analysis and Critical Control Points systems in Finnish. It is a preventive food safety system that identifies and controls potential hazards in food production. The system is based on seven principles: conducting a hazard analysis, determining critical control points (CCPs), establishing critical limits, implementing monitoring procedures, establishing corrective actions, establishing verification procedures, and establishing record-keeping and documentation procedures. By systematically identifying potential biological, chemical, and physical hazards at each stage of food production, from raw material sourcing to finished product distribution, HACCP aims to prevent foodborne illnesses. Critical control points are then established where hazards can be controlled. For each CCP, critical limits are set, which are measurable parameters that must be met to ensure the hazard is controlled. Monitoring procedures are put in place to check if the critical limits are being met. If a deviation occurs, corrective actions are taken to bring the process back into control. Verification procedures ensure the HACCP system is working effectively, and thorough documentation and record-keeping are maintained. HACCP is widely recognized and often a regulatory requirement for food businesses globally to ensure the safety and quality of food products. It is a proactive approach to food safety management, focusing on preventing problems before they occur.