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).