HACCPjärjestelmän

HACCPjärjestelmän is the Finnish term for the Hazard Analysis and Critical Control Points (HACCP) system. It is a systematic preventive approach to food safety that identifies potential physical, chemical, and biological hazards in production processes and designs measurements to reduce these risks to a safe level. HACCP is not a zero-risk system but rather a management system that aims to control potential hazards.

The HACCP system involves seven principles: conducting a hazard analysis, determining critical control points (CCPs), establishing critical limits, establishing monitoring procedures, establishing corrective actions, establishing verification procedures, and establishing record-keeping and documentation procedures. These principles are applied throughout the entire food production chain, from raw material sourcing to final product consumption.

Implementing HACCP is often a legal requirement for food businesses in many countries, including Finland, as it is recognized as an effective tool for ensuring food safety and protecting public health. It requires a thorough understanding of the food product, its ingredients, and the processes involved in its production. Regular review and updating of the HACCP plan are essential to maintain its effectiveness. The system aims to prevent hazards before they occur, making it a proactive rather than reactive approach to food safety management.