What is HACCP ?
HACCP abbreviation stands for Hazard Analysis and Critical Control
Points. This terms indicates a company organizational system suited for
firms dealing with food processing, aiming at assuring sanitary safety
for the manufactured products. The HACCP system is commonly accepted as
the most efficient tool enabling to guarantee that the manufactured food
products will not suffer from contamination or pollution and thus will
be safe for end consumers.
Basic features of the HACCP system.
The HACCP system is adjusted individually for each particular production
plant (production line), taking the characteristics of the executed
manufacturing process into account. The production plant management is
responsible for introducing and maintaining the system’s operation.
The aforementioned system:
• is based on identification of all occurring food product threats (biological,
chemical and physical) and includes means of their mitigation;
• has a preventive character therefore transfers the control process
from the final product to individual phases of the complete process of
production and distribution;
• it might be applied to all production phases of the so-called “food
chain” (from the food production farm to the consumer’s table); .
• during storing, distribution and delivery of products to end customers
in shops and restaurants;
• it also requires active participation of all company staff as complete