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
Implementing HACCPjärjestelmät requires a commitment from management and involvement from all employees. It is a proactive