HACCP - Hazard Analysis Critical Control Point
HACCP is a quality approach for the agro-food sector.
It is to comply with the hygiene and food safety, by conducting auto-controls: analyzing hazards and anticipating the management of risks. It is based on seven fundamental principles and 12 stages:
The Fundamental Principles
|I||Conduct a hazard analysis.|
|II||Determine the critical control points (CCP).|
Secure the critical thresholds.
|IV||Establish a surveillance system to control the CCP.|
|V||Establish corrective actions, when the surveillance system indicates that a particular CCP is out of control.|
|VI||Establish verification procedures to confirm that the HACCP system is working effectively.|
|VII||Establish a file, which will contain all procedures and all statements, regarding these principles and their implementations.|
HACCP focuses on three classes of hazards to food hygiene:
- Biological Hazards (viruses, bacteria, temperature etc.)
- Chemical hazards (pesticides, additives etc.)
- Physical hazards (wood, glass etc.)
HACCP was conceived in the USA, developed by NASA in the 1960s in order to ensure an irreproachable food quality-safety for the astronauts.