Hazard Analysis & Critical Control Points

    HACCP (Hazard Analysis & Critical Control Points) is the internationally recognized operating method supporting the hospitality and food services businesses in ensuring food safety control.

    It is structured, preventive approach to food safety that optimizes efforts to
    provide the consumer with safe food. In the last few years, regulatory agencies have integrated HACCP principles into food safety legislation, mandated the implementation of HACCP within the food processing and services to encourage its implementation. Implementation of HACCP demonstrates your commitment to fulfill legal requirements, achieving effective results in the framework of a sound Organizational management system. 

    HACCP is a risk management tool specifically designed for the food/ hospitality sector by the Codex Allimentarius Commission, jointly established by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO). Risk management is a fundamental step in framework of “risk analysis”. This is the process of weighing policy alternatives to select appropriate preventive and control options. 

    The potential benefits of HACCP are numerous, but the most significant are tangible and demonstrable improvements in food safety performance and a greater level of assurance in the area of legal compliance. The ultimate objective of the system is to assure food safety by means of food safety risks identification and management instead of low-efficiency, retroactive quality control.