What HACCP means and the purpose of this form of control is explained in detail in the following glossary. HACCP stands for Hazard Analysis Critical Control Point. This form of hazard analysis provides for a survey of all possible factors that affect food purity.
- Hazard: risks to human health
- Analysis: analyse the hazard
- Critical: Important for mastering
- Control: Monitor conditions
- Points: Points in the procedure
The concept provides for a structured control process. Responsibility for implementing an HACCP concept lies at management level. Every food business operator (bakeries, butchers, restaurants, canteens, retailers, etc.) is obliged to implement one or more permanent procedures to guarantee compliance with the HACCP principles.
Comprehensive consumer protection is ensured by supplementing the existing food controls. The basic requirements for the HACCP plan also vary depending on the legal situation, company specifications, customer and product requirements.
In translation, HACCP stands for hazard analysis and critical control points: These are two components that do not necessarily have to be interlinked. The hazard analysis together with the risk assessment and the critical control points are implemented in the form of an HACCP concept to minimise risks and protect consumers. Consumer safety and protection against adverse health effects are the main focus.
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