HACCPpõhimõtted

HACCPpõhimõtted, commonly known as HACCP principles, is a systematic preventive approach to food safety that identifies potential hazards in food production and establishes critical control points (CCPs) to prevent, eliminate, or reduce these hazards to acceptable levels. The seven principles of HACCP are universally recognized and form the foundation of this food safety management system.

The first principle is to conduct a hazard analysis, which involves identifying potential biological, chemical, and physical hazards that could occur in the food production process. The second principle is to determine the critical control points (CCPs), which are steps in the process where control can be applied to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

The third principle is to establish critical limits, which are criteria that must be met to ensure a CCP is under control. These limits are usually based on scientific data and can include parameters such as time, temperature, or moisture level. The fourth principle is to establish monitoring procedures, which involve regularly observing and measuring CCPs to ensure they are within the critical limits.

The fifth principle is to establish corrective actions, which are actions to be taken when monitoring indicates that a CCP is not under control. These actions aim to bring the process back into compliance and prevent the production of unsafe food. The sixth principle is to establish verification procedures, which are activities that ensure the HACCP system is working effectively. This can include audits, reviews, and testing.

Finally, the seventh principle is to establish record-keeping and documentation procedures. These records provide evidence that the food safety system is being followed and maintained, and are essential for verification and investigation purposes. Implementing HACCPpõhimõtted helps ensure the safety and quality of food products throughout the supply chain.