HACCPkäsite

HACCPkäsite (the HACCP concept) is the internationally recognized framework for ensuring food safety by preventing hazards rather than relying solely on end-product inspection. HACCP, which stands for Hazard Analysis and Critical Control Points, is a systematic, science-based approach applied along the food chain—from production to consumption—to identify potential hazards, assess their risks, and implement controls to prevent, eliminate, or reduce them to acceptable levels.

The concept originated in the 1960s through collaboration among the Pillsbury Company, NASA, and the U.S. Army for space-era foods. It was later codified by the Codex Alimentarius Commission and integrated into national regulations. ISO 22000:2005 and subsequent revisions incorporate HACCP within a broader food-safety management system.

HACCP is built on seven principles: 1) conduct a hazard analysis; 2) identify critical control points (CCPs) in the process; 3) establish critical limits for each CCP; 4) implement monitoring procedures; 5) carry out corrective actions when limits are not met; 6) verify that the system is working; and 7) maintain thorough documentation and records. Prerequisite programs (PRPs) and management involvement complement HACCP.

Implementation requires process mapping, hazard identification, and risk assessment, followed by setting up monitoring, record-keeping, staff training, and periodic verification. HACCP is applicable to diverse sectors, including meat, dairy, seafood, prepared foods, and fresh produce, and is often required by regulators and customers.

Adoption of the HACCP concept can reduce the risk of foodborne illness and product recalls and improve confidence in safety systems. Limitations include the need for expertise, ongoing commitment, and adequate resources; its effectiveness depends on proper design, implementation, and updating in light of new hazards or process changes.