2. HACCP method

2.1 Definition and background

The HACCP method is a systematic approach to the identification, assessment, control and monitoring of food safety hazards. In practical terms, it is a method that guarantees food safety and hygiene at every stage of production, by applying a methodology for assessing the associated hazards.

Historically, HACCP was mainly developed in the 1960s in the American chemical industry, then quickly found applications in the agri-food sector with NASA for its space programs and in the canning industry to combat botulinum risk.

Proving its effectiveness,...