2. HACCP method
HACCP stands for Hazard Analysis Critical Control Point, and is generally translated as Analyse des Dangers — Points Critiques pour leur Maîtrise.
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.
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Relationship between HACCP and traceability systems
References
- (1) - - Règlement du parlement européen et du conseil du 28 janvier 2002 établissant les principes généraux et les prescriptions générales de la législation alimentaire, instituant l'Autorité Européenne de Sécurité des Aliments et fixant des procédures relatives à la sécurité des denrées alimentaires.
- (2)...
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