HACCPpõhimõtete

HACCPpõhimõtete, often referred to as HACCP principles, are 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 a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling to manufacturing, distribution and consumption of the finished product. The HACCP system is intended to anticipate and prevent problems rather than just to test final products.

The seven principles of HACCP are: 1. Conduct a hazard analysis. 2. Determine critical control points (CCPs). 3. Establish critical limits. 4. Establish monitoring procedures. 5. Establish corrective actions. 6. Establish verification procedures. 7. Establish record-keeping and documentation procedures. These principles are internationally recognized and form the basis for most food safety regulations and standards worldwide. Implementing HACCP requires a thorough understanding of the food production process and potential hazards. It is a proactive system designed to ensure that food is safe for consumption by identifying and controlling potential risks at every stage of the food chain. The goal is to prevent hazards from occurring rather than attempting to detect them in the final product.