HACCPmerkinnöillä
HACCPmerkinnöillä, or HACCP markings, refers to the implementation of the Hazard Analysis and Critical Control Points (HACCP) system in food production and processing. Developed by the International Institute of Refrigeration (IIR) and the National Aeronautics and Space Administration (NASA) in the 1960s, HACCP is a systematic approach to identify, evaluate, and control food safety hazards.
The HACCP system involves seven principles: conducting a hazard analysis, determining critical control points, establishing critical
HACCPmerkinnöillä is a term used in Finland to denote the implementation of the HACCP system in the
The implementation of HACCPmerkinnöillä is voluntary for food businesses in Finland, but it is encouraged as