HACCPnõuetel

HACCPnõuetel refers to the principles and requirements of the Hazard Analysis and Critical Control Points (HACCP) system. This is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and design of measurements to reduce these risks to a safe level.

The HACCP system is based on seven principles: conduct a hazard analysis, determine the critical control points (CCPs), establish critical limits, establish monitoring procedures, establish corrective actions, establish verification procedures, and establish record-keeping and documentation procedures. Implementing HACCPnõuetel is crucial for food businesses to ensure the safety of their products, comply with regulations, and maintain consumer confidence. It is recognized internationally as the most effective system for managing food safety risks and is often a prerequisite for market access in many countries. Adherence to HACCPnõuetel helps in preventing foodborne illnesses and protecting public health.