The Hazard Analysis and Critical Control Points Concept (HACCP) is a clearly structured tool geared to preventive measures, used as a means to prevent dangers in relation to foods.
- Perform risk analyses
- Identify critical aspects for the safety of foods
- Definition of action control limits for each critical aspect
- Implement monitoring process for the critical aspects
- Implement corrective actions in the case of non-conformities
- Implement evaluation methods to analyses the effectiveness of the defined HACCP-system
- Create a documentation of the actions
Advantages of HACCP
- Guaranteed safe food
- Fulfillment of legal requirements
- Quality cost reduction and system improvement
- Increased interdivisional efficiency
- Proactive management
In HACCP, many methods that are also used for risk management according to ISO 31000 are also used. However, these methods are limited to the prevention of hazards in food hygiene.
According to the regulation, every company that produces or handles food must have a HACCP concept and must document this.
https://de.wikipedia.org/wiki/Hazard_Analysis_and_Critical_Control_Points, accessed: 24. September 2019, 20:55 UTC