Standards
HACCP - Hazard Analysis and Critical Control Points Systems
In food production and distribution aspects the most significant are certainly its quality and safety.
The commitment of all those who come into contact with food during its production or distribution
flow is to make all the preventive measures in order to provide the market with high-quality goods, but also
with safe food for consumers' health.
There is a legislation which prescribed compulsory health control of food safety,
which is usually based on an examination of the final products. But the fact that
these regulations are usually expensive method to slow the production process and
require a lot of time, in the present more integrated HACCP control system control
of food safety at all stages of its production and distribution.
What is HACCP?
HACCP stands for Hazard Analysis Critical Control Point. It represents a logical,
scientifically-based process control system of production and distribution of
food products, which enables:
• Identification and assessment of all possible risks, ie. any physical,
chemical, or biological risk at all stages of food production including all
interprocesses and distribution;
• Determining the necessary measures for their prevention and control;
• Security measures that will be successfully and effectively implemented.
In contrast to the control of finished products at the end of the production process,
HACCP is a preventive system that ensures food security in every step of the manufacturing
process. Developed specifically for each product / group of products or process,
and it should be defined and set up to suit the specific conditions of production and
distribution of each product separately.
In short, HACCP is a system that can be used as a range of procedures for process
control and sensitive points in the food chain, with the ultimate goal that the
consumer foods consumed in the state and in a way that will be safe for one's health.
