THE USE OF THE HACCP SYSTEM IS THE BASIS FOR SAFE FOOD PRODUCTION.

Abstract

HACCP (Hazard Analysis Critical Control Point) is a concept that includes management and systematic identification, assessment of risk factors that have a significant impact on product safety. The HACCP system is an organizational structure of production, consisting of production processes and stocks, documents, allowing the use of this system. The HACCP system uses food products for marketing and to protect a production or trademark from the risk of biological, chemical, physical and other risks of contamination of production processes. It also includes ways to introduce this system into production, the principles of documentation support. The HACCP system in production is a reliable evidence that the manufacturer guarantees stable production of safe products. The HACCP program complies with the requirements of the Codex Alimentarius Commission (CAC), established by the World Health Organization and the Food and Agriculture Organization of the United Nations to integrate international food standards, regulations and guidelines to ensure fair trade. It can also be used to support the requirements of management standards such as ISO 22000 food safety management.