HACCPprinsiipe

HACCPprinsiipe refers to the fundamental principles underpinning the Hazard Analysis and Critical Control Points (HACCP) system, a scientific and systematic approach for food safety management. Developed in the 1960s by NASA, Pillsbury, and the U.S. Army Laboratories, HACCP aims to identify, evaluate, and control hazards throughout the food production process to ensure safety and compliance with regulations.

The core of HACCPprinsiipe involves conducting a thorough hazard analysis to pinpoint biological, chemical, and physical risks that could compromise food safety. Once hazards are identified, critical control points (CCPs) are established—specific steps in the process where controls can effectively prevent, eliminate, or reduce hazards to acceptable levels. For each CCP, critical limits are defined, serving as measurable thresholds for process control.

Implementing HACCP also requires establishing monitoring procedures for each CCP to ensure controls are maintained effectively. If monitoring indicates a deviation from critical limits, corrective actions are undertaken to address the issue promptly. Additionally, verification procedures are carried out periodically to confirm the effectiveness of the HACCP plan, along with detailed record-keeping that documents all procedures and actions.

HACCPprinsiipe promotes a proactive approach to food safety, emphasizing prevention rather than reliance solely on end-product testing. It aligns with international standards and regulations, such as those established by Codex Alimentarius, the European Union, and the Food and Drug Administration (FDA). Overall, these principles serve as a foundation for safeguarding public health, reducing foodborne illnesses, and ensuring consumer confidence in the food supply chain.