HACCPperiaatteille

HACCPperiaatteille, which translates to HACCP principles in English, refers to the 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 universally recognized system for managing food safety. Its core is built upon seven fundamental principles that guide food businesses in identifying, assessing, and controlling potential hazards.

The first principle is to conduct a hazard analysis. This involves identifying potential hazards at each step of the food production process and assessing their likelihood and severity. The second principle is to determine the critical control points (CCPs). These are the specific points in the process where control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.

The third principle is to establish critical limits. These are the maximum or minimum values to which a physical, chemical, or biological parameter must be controlled at a CCP to prevent, eliminate, or reduce a hazard. The fourth principle is to establish monitoring procedures. This involves setting up a system to monitor the CCPs to ensure they are under control.

The fifth principle is to establish corrective actions. These are actions to be taken when monitoring indicates that a CCP is not under control. The sixth principle is to establish verification procedures. This involves implementing methods, procedures, tests, and other evaluations to confirm that the HACCP plan is working effectively.

Finally, the seventh principle is to establish record-keeping and documentation procedures. This ensures that all steps of the HACCP system are properly documented and that records are available for review. Adherence to these principles is crucial for ensuring the safety and quality of food products.