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 safety hazards. Second, determine the critical control points (CCPs) where hazards can be prevented, eliminated, or reduced to acceptable levels. Third, establish critical limits for each CCP. These are the maximum or minimum values to which a physical, biological, or chemical parameter must be controlled to prevent, eliminate, or reduce a hazard to an acceptable level. Fourth, establish a system to monitor the CCPs. This involves regular checks to ensure critical limits are being met. Fifth, establish corrective actions to be taken when monitoring indicates that a critical limit has not been met. Sixth, establish verification procedures to ensure the HACCP system is working effectively. Seventh, establish documentation and record-keeping procedures to demonstrate the effective application of the HACCP system.

Implementing HACCP requires a commitment from management and the participation of all employees. It is a dynamic system that needs to be reviewed and updated regularly as processes or products change. The goal of HACCP is to prevent food safety problems before they occur, thereby protecting consumers and enhancing the reputation of food businesses.