HACCP is a food safety management system recognized all over the world. It is designed to identify, assess and manage hazards in the field of food products at all stages of their production and sale – from raw materials to the end consumer. The HACCP system includes seven basic principles: hazard analysis, identification of critical control points (CCP), establishment of critical limits, CCP monitoring, development of corrective actions, verification procedures and documentation.
The use of HACCP allows you to prevent, eliminate or minimize the risks associated with food, such as microbiological, chemical and physical hazards. The implementation of HACCP contributes to improving the quality and safety of food products, strengthening consumer confidence and compliance with legislative and international standards in the food industry. The effectiveness of the HACCP system depends on constant monitoring, analysis and adjustment of processes at all stages of food production.