HACCPmenetelmät
HACCPmenetelmät 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 hazards are identified and controlled. It is used throughout the food industry, from growing and harvesting to manufacturing, distributing, and ultimately consuming the food.
The HACCP system is based on seven principles. First, conduct a hazard analysis to identify potential food
Implementing HACCP requires a commitment from management and the participation of all employees. It is a dynamic