The HACCP(Hazard Analysis and Critical Control Points) system is a systematic process control methodology designed for organizations involved in any activity related to food manufacturing, processing, trading, storage, distribution, packaging, transportation, retailing, and agricultural production. It provides a structured framework to identify, assess, and control food safety hazards, including physical, chemical, and biological risks, that may occur throughout the food handling process.
HACCP is a preventive food safety system that focuses on controlling hazards at critical stages rather than relying solely on end-product testing. Each step involved in the production, handling, storage, and distribution of food is evaluated to ensure potential microbiological, chemical, and physical hazards are effectively controlled.The proper implementation of HACCP enables organizations to safeguard product integrity, enhance brand reputation, increase consumer trust, and meet applicable regulatory and customer requirements.
HACCP can be applied to all stages of a food supply chain, from food production and preparation procedures, to packaging and distribution. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) both require HACCP programs for juice, seafood and meat and poultry.Regulatory authorities such as the FDA and USDA require HACCP-based systems for specific food sectors, including seafood, juice, meat, and poultry products.
