Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to identifying, assessing and assessing the risk and severity of various microbiological, chemical and physical hazards associated with all stages of the production of a food, from raw material management to the final consumption of the product.
The HACCP system operates on a precautionary level, examining the potential risks in a systematic way and controlling them by simple means.
The HACCP system is applied per process, per line and per product. Thus, the uniqueness of each food becomes evident – as it incorporates the history of raw materials, the production method and the particularities of the establishment – which was previously difficult to comprehend.
The HACCP study in a company, in addition to guaranteeing greater food security, contributes to better exploiting a company’s financial resources and responding quickly to resulting problems. In addition, it contributes to the development of international trade, enhancing credibility in global food trafficking, as well as inspection procedures by government agencies.