What is HACCP ?

The 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 management’s engagement;