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What is HACCP

The “Hazard Analysis and Critical Control Point” concept (HACCP concept) was developed in the USA in 1959, when an American food-processing company was instructed by the NASA space agency to produce food that was 100% safe for consumption in space.

This preventive concept was then further developed in collaboration with NASA and was published and documented as the HACCP in the USA in 1971.

It was only in 1985 that its implementation was recommended to all food business operators by the US National Academy of Science (NAS). Since then, the system has been tested and further developed worldwide.

HACCP involves the implementation of a self-checking system by companies to ensure food safety and prevent health hazards.

To whom is this hygiene plattform directed?

H Hazard Analysis of all conceivable hazards based on the product description, production process and operational conditions.
A Analysis
C Critical Assessment of the likelihood of health hazards occurring and the identification of guiding points.
C Control
P Point

Prerequisite: Application of the HACCP principles requires knowledge of

Cause / effect correlations
Processing methods and procedures
Food composition
Human health