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The HACCP standard is a scientific and systematic framework for identifying, evaluating, and controlling food safety hazards, developed by the Codex Alimentarius Commission. The most recent updated version of this standard was published in 2020 and is recognized as the global reference for food safety. This system helps organizations proactively manage biological, chemical, and physical hazards throughout all stages of food production with a preventive approach. Below we explain in more detail about what is HACCP standard entails.
The HACCP standard emphasizes seven fundamental principles, each designed in detail. The first principle involves a comprehensive analysis of all potential hazards in the production process. The second principle focuses on determining Critical Control Points (CCPs). The third principle deals with establishing critical limits for each control point. Principles four through seven respectively include creating monitoring systems, determining corrective actions, verification procedures, and comprehensive documentation. This complete framework enables organizations to maintain full control over their product safety.
The applications of the HACCP standard are very broad, covering all stages of the food supply chain. From agricultural raw material producers to processing plants, distribution centers, and even food service establishments like restaurants can benefit from this system. The meat and poultry, dairy, seafood, canned goods, and ready-to-eat food industries benefit the most from this standard. Implementing this system is particularly essential for exporting food products to countries with strict regulations.
Implementing this system brings numerous benefits to organizations. Its most important advantage is increasing product safety levels and reducing risks to consumer health. From an economic perspective, this standard significantly helps reduce waste and product returns. In terms of credibility, organizations with HACCP certification enjoy a significant competitive advantage in domestic and international markets. Additionally, this system serves as a foundation for implementing other food standards like ISO 22000.
