Food Safety: Hazard Analysis and Critical Control Point (HACCP)

The Codex Alimentarius General Principles of Food Hygiene (Codex Alimentarius Commission,1995a) lays a firm foundation for ensuring food hygiene and highlights the key hygiene controls at each stage along the food chain from primary production through to the final consumer, recommending a HACCP approach wherever possible to enhance food safety. Food safety must, however, be viewed as only one important aspect of overall food quality, and, as a mechanism to control food safety, is one component of overall food quality control programs.

The HACCP approach is internationally recognized as essential to ensuring the safety and suitability of food for human consumption, it enhances the potential for international trade and can be applied throughout the food chain from the primary producer to the final consumer. It is compatible with the implementation of quality management systems, such as the International Organization for Standardization’s ISO 9000 series, and is the system of choice in the management of food safety within such systems. In addition to enhancing food safety, other benefits in applying HACCP include more effective use of resources and more timely response to food safety problems. The implementation of the HACCP system can aid inspection by food control regulatory authorities and promote international trade by increasing buyer confidence in food safety. The successful application of HACCP requires the full commitment and involvement of management and the workforce – a team approach.