𝗛𝗮𝘇𝗮𝗿𝗱 𝗔𝗻𝗮𝗹𝘆𝘀𝗶𝘀 𝗮𝗻𝗱 𝗖𝗿𝗶𝘁𝗶𝗰𝗮𝗹 𝗖𝗼𝗻𝘁𝗿𝗼𝗹 𝗣𝗼𝗶𝗻𝘁𝘀

𝗛𝗮𝘇𝗮𝗿𝗱 𝗔𝗻𝗮𝗹𝘆𝘀𝗶𝘀 𝗮𝗻𝗱 𝗖𝗿𝗶𝘁𝗶𝗰𝗮𝗹 𝗖𝗼𝗻𝘁𝗿𝗼𝗹 𝗣𝗼𝗶𝗻𝘁𝘀 (𝗛𝗔𝗖𝗖𝗣)
HACCP is a system based on prevention of hazards to the food industry to produce safe food to consumers. HACCP involves a complete analysis of the dangers in the systems of production, handling, processing and consumption of a food product. HACCP is widely acknowledged as the best method of assuring product safety and is internationally recognized as a tool for controlling food-borne safety hazards.
This system has a systematic and scientific approach to process control, designed to prevent the occurrence of failures, ensuring that the controls are applied in processing steps where hazards might occur or critical points. For this, HACCP combines technical information updated with detailed procedures to evaluate and monitor the flow of food in an industry.
The new sanitary requirements and quality requirements dictated by the main international markets, led since 1991, to the deployment experimental stage of the HACCP. There are new rules governing the international market, established during the Uruguay Round of Trade Negotiations and applicable to all member countries of the World Trade Organization (WTO). The Codex Alimentarius has become the regulatory body for matters of hygiene and food safety in the WTO. The Codex Alimentarius reflects an international consensus regarding the requirements for protection of human health in relation to the risks of foodborne illness. This measure is accelerating the process of harmonization of food laws of the countries, process that is oriented concerning food security, with the recommendation of the use of the system Hazard Analysis and Critical Control Point, to ensure food safety.
Generally the HACCP system initially involves the creation of a multifunctional team, supported by senior management of the company, and the characterization of all food products that will be included in the system. Also a set of programs, such as Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) are universally accepted as prerequisites for the implementation of the HACCP system and therefore should be consolidated. Only then each step of the production process of a product will be analyzed for the possibility of a chemical, physical and microbiological contamination. Thereafter preventive measures are described and identified the Critical Control Points (CCPs). For each critical point is necessary to establish critical control limits, which allow the monitoring of hazards. As there is always a possibility of failure, it is essential to provide corrective measures in order to ensure the process return into a controlled situation. It should also establish procedures for verification of CCP´s and their respective records. After the HACCP plan drawn up, it is validation occur through discussions among team members.
Finally, the HACCP plan is disseminated to the production employees and for those responsible for assessing the products quality on the factory floor. Internal and external audits are recommended for periodic maintenance and continuous improvement of the system.