Hazard Analysis Critical Control Point.It is essential for alimentary enterprises (work or sell products). It is based on the performance of European Community directives to control and monitor the critical control points that can jeopardise the quality of food and beverage.
Hazard Analysis and Critical Control Point or HACCP is a Systematic Quality Method for the Food, Dairy Products and Beverage Industry including services to detect and control the possible chemical, physical and biological hazards within a process.
The enterprises have the duty to guarantee that the various phases of the alimentary production are carried out hygienically. The responsible of the organization must perform the self-control following the principles of the HACCP system:
1. Analysis of the potential risks for the customers
2. Location of the points where the food can undergo risks
3. Decisions to take concerning the critical points, which means when the product's security can be damaged.
4. Location and application of procedures to control and oversee the critical points.
5. Periodic review of the risks of the critical points and of the procedure of control and oversee.
ISO 22000:2005, Food safety management systems - Requirements for any organization in the food chain, provides a framework of internationally harmonized requirements for the global approach that is needed. The standard has been developed within ISO by experts from the food industry, along with representatives of specialized international organizations and in close cooperation with the Codex Alimentarius Commission, the body jointly established by the United Nations' Food and Agriculture Organization (FAO) and World Health Organization (WHO) to develop food standards.
A major resulting benefit is that ISO 22000 will make it easier for organizations worldwide to implement the Codex HACCP (Hazard Analysis and Critical Control Point) system for food hygiene in a harmonized way, which does not vary with the country or food product concerned.