Risk management using the HACCP approach
Controlling the quality and safety of charcuterie products

The HACCP (Hazard Analysis and Critical Control Points) method is a quality tool used in the management of decisions relating to food hygiene, in application of Community Directive 93/43 of 14/06/93 . It goes without saying that, in the meat industry, hygiene control is a top priority. Effective implementation of the method is a prerequisite for obtaining or renewing approval for a slaughterhouse or processing plant.

If the company does not yet have a formal quality system, this method can be used to initiate a genuine quality approach focused on a specific product. If the company...