HACCP stands for Hazard Analysis Critical Control Points, and it’s important to comply with national and international food safety regulations. Any food business or organisation that performs any or all of the following activities: preparation, processing, manufacturing, packaging, storage, transportation, distribution, handling, or offering for sale or supply of foodstuffs must have HACCP certification.
It provides a risk-based strategy that complements other food industry management systems standards, such as ISO 22000 Food Safety Management. It aids in the identification of dangers and their management with appropriate control mechanisms throughout the food supply chain.
HACCP is required by EU Directive 93/43/EEC on Food Hygiene for all food company operators in the European Union. On the basis of the concepts used to build the HACCP system, they must ensure that suitable safety measures are identified, documented, maintained, and reviewed. The Joint FAO/WHO Codex Alimentarius Commission outlines a number of processes, including the 7 HACCP principles, which provide advice for HACCP implementation. The Codex General Principles of Food Hygiene are an integral part of this publication, titled “Requirements for a HACCP-based Food Safety System.”
To create the Requirements for a HACCP-based Food Safety System, the 7 principles and standards for HACCP implementation were merged with basic features of quality management systems (ISO 9000). Suppliers and/or service firms to food enterprises, such as packaging, food equipment, industrial cleaning services, and so on, are not permitted to apply HACCP ‘Requirements.’