HACCPprogram
HACCP program, short for Hazard Analysis and Critical Control Points, is a systematic, preventive approach to food safety. It focuses on identifying hazards early in the food production chain and implementing measured controls to prevent, eliminate, or reduce them to acceptable levels. Used across the food supply chain from raw materials to consumer handling, HACCP aims to minimize risk rather than rely on end-product testing.
The HACCP framework is based on seven principles: hazard analysis, determination of critical control points, establishing
Implementation typically begins with assembling a multidisciplinary team, describing the product and its intended use, and
The HACCP concept emerged in the 1960s through work by Pillsbury for NASA and was later formalized