HACCPjärjestelmät

HACCPjärjestelmät stands for Hazard Analysis and Critical Control Points. It is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. HACCP is not a zero-risk system but rather a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards in the production, processing, manufacturing, and preparation of food products.

The HACCP system is based on seven principles. First, conduct a hazard analysis. This involves identifying potential hazards that could be present in the food. Second, determine the critical control points (CCPs). These are the points in the process where control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. Third, establish critical limits. These are criteria that must be met to ensure a CCP is under control. Fourth, establish monitoring procedures. This involves the regular checking of CCPs to ensure they are under control. Fifth, establish corrective actions. These are actions to be taken when monitoring indicates that a CCP is not under control. Sixth, establish verification procedures. This ensures the HACCP system is working effectively. Finally, establish record-keeping and documentation procedures. This provides evidence of the HACCP system.

Implementing HACCPjärjestelmät requires a commitment from management and involvement from all employees. It is a proactive approach that helps prevent food safety problems before they occur, thus protecting consumers and the reputation of food businesses. Many food regulations worldwide mandate the implementation of HACCP systems.