ISO 22000: 2005

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. Preventing problems from occurring is the paramount goal underlying any HACCP system. Benefits, in addition to enhanced assurance of food safety, are better use of resources and timely response to problems.

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. Preventing problems from occurring is the paramount goal underlying any HACCP system. Benefits, in addition to enhanced assurance of food safety, are better use of resources and timely response to problems.

HACCP

HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles:

Principle 1: Conduct a hazard analysis.

Principle 2: Determine the critical control points (CCPs).

Principle 3: Establish critical limits.

Principle 4: Establish monitoring procedures.

Principle 5: Establish corrective actions.

Principle 6: Establish verification procedures.

Principle 7: Establish record-keeping and documentation procedures.

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HACCP

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