An introduction to HACCP

Abstract

HACCP is an abbreviation for the Hazard Analysis and Critical Control Point system. It is frequently written about and talked about at conferences and within companies, but is also often misunderstood and poorly applied in real situations. The HACCP concept has been around in the food industry for some time, yet it continues to be debated rigorously at international level. Developments in HACCP over the past 10 years or so have been fairly major, and some governments now see its implementation as a remedy for all of their country’s food safety issues. In reality, use of the HACCP approach may well offer a practical and major contribution to the way forward, but only if the people charged with its implementation have the proper knowledge and expertise to apply it effectively. HACCP is a technique and needs people to operate it.