The acronym stands for Hazard
Analysis
Critical
Control Points.
Purpose:
Guarantees the safety of
nutritive substances and food
for consumers.
Definition:
HACCP is a preventative
monitoring system applied in the
food and beverage industry and
forms the subject of a European
Union Directive. Its purpose is
to identify critical production
points in order to guarantee
food safety.
In practice, throughout the
process, from raw material
collection to production processes
and the
shipment of finished products,
it is a question of identifying
the steps that are susceptible
to introduce a risk that could
harm the consumer of the
finished product.
Once these "critical points"
have been identified, a
procedure is established and
applied so as to prevent the
danger to come true.
