The Hazard Analysis and Critical Control Points quality system was designed specifically for food production. The concept was developed in 1958 on behalf of the US space agency NASA to produce space-qualified astronaut food that would be one hundred percent safe. It is designed to prevent hazards associated with food that could cause illness or injury to consumers. Hazards" are defined as foreign bodies, micro-organisms or chemical substances in a food, or a condition of a food that is likely to cause an adverse health effect under normal conditions of use of the food. The system has been tested and further developed worldwide.
EU Regulation 852/2004 obliges all companies involved in the production, processing and distribution of food to apply this system. This is because there is a certain potential for danger, especially with food or semi-luxury foods. The hazard analysis identifies hazards to consumer health and the probability of their occurrence. The entire manufacturing process is divided into phases, at the end of each of which a control point is defined with corresponding measurement methods. HACCP certification is an international standard based on seven principles. Independent and accredited certification bodies are responsible for this.
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Fachjournalistin, Lektorin und Verkosterin, Wien