HACCPpohjaista

HACCPpohjaista translates to "HACCP-based" in English and refers to a system or approach that is founded on the principles of Hazard Analysis and Critical Control Points (HACCP). HACCP is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of anticipation rather than reaction. It is a tool used in the food industry to identify potential food safety hazards and implement measures to control those hazards and prevent them from occurring.

When something is described as HACCPpohjaista, it means that it adheres to or is structured around the methodology of HACCP. This could apply to food production processes, quality management systems, or training programs. The goal of a HACCPpohjaista approach is to ensure the safety of products, particularly food, by proactively identifying and managing risks at critical stages of production, distribution, and preparation.

The core of HACCP involves seven principles: conducting a hazard analysis, determining critical control points (CCPs), establishing critical limits, monitoring CCPs, establishing corrective actions, establishing verification procedures, and establishing record-keeping and documentation systems. Therefore, a HACCPpohjaista system will incorporate these fundamental elements to manage food safety risks effectively. This methodology is widely recognized internationally as the standard for food safety management.