What is HACCP?

HACCP in full term is Hazard Analysis Critical Control Point. This is the systematic approach to control and address the food safety hazard in biological, chemical or physically in the food processes. This HACCP system can be use as a tool in all food chain process (Primary production, processing, manufacturing, preparation, packaging, storage, distribution, retail, food service operation and transport of food).

The Food and Agriculture Organization of the United Nation (FAO) & World Health Organization(WHO)  has established Codex Alimentarius Commission (CAC) as the body responsible for all matters regarding the implementation of the Joint FAO/WHO Food Standards Programme. They bring together international food standards, guidelines and codes of practice to ensure fair trade. Codex Alimentarius has a HACCP Guideline – General Principle of Food Hygience – CXC 1-1969  The objective of this guideline are:

• Provide guidance on application of HACCP principles
• Provide principles and guidance on the application of Good Hygiene Practices (GHP) applicable throughout the food chain to provide food that is safe and suitable for consumption.