HACCP Hazard Analysis and Critical Control Point

HACCP (Hazard Analysis and Critical Control Points) is an internationally recognized risk management tool that helps organizations in the food and beverage industry identify food safety hazards and establish controls to manage them throughout their chain During production. Its primary objective is food safety or food safety and establishes a documented and verifiable approach for the identification of hazards, preventive measures and critical control points and for the implementation of a monitoring or surveillance system. It is developed by product line, based on a detailed study of the processes and is especially suitable for primary producers, manufacturers, processors and food service operators.  

A structured approach to food safety using HACCP as a management tool helps companies and organizations to demonstrate to stakeholders their commitment to food safety and that the requirements are met. HACCP is designed to offer:  

• Ensuring that consumable products are safe and safe, efficient and effective

• Reduction of claims, returns, reprocesses and rejections.

• Decrease in costs and savings of resources.

• Optimal prevention of foodborne diseases.

• Provides evidence of safe and efficient handling of food.

• It promotes the commitment of all the staff of the company.

• It provides documented and non-manipulable evidence of all processes.

• It complements global self-control systems. Increase in the quality of final products.