FAO index page AG index page
Print this page | Close

HACCP

 

Hazard Analysis and Critical Control Point (HACCP), is used to descibe an internationally recognised way of managing food safety and protecting consumers.

 

  • The HACCP system is a preventative approach to food safety based on the following 7 principles:
  • Identify any hazards that must be prevented eliminated or reduced
  • Identify the critical control points (CCPs) at the steps at which control is essential
  • Establish critical limits at CCPs
  • Establish procedures to monitor the CCPs
  • Establish corrective actions to be taken if a CCP is not under control
  • Establish procedures to verify whether the above procedures are working effectively
  • Establish documents and records to demonstrate the effective application of the above measures

 

It is generally accepted that HACCP is the most effective means of ensuring the safety of food, thereby protecting consumer health.