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    HACCP ( Hazard Analysis and Critical Control Points) is a management system in which food safety is addressed through identification, evaluation, and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept.

    The US Center for Food Safety and Applied Nutrition ( CFSAN) of the Food and Drug Administration has issued guidelines for the application of HACCP principles. Food safety systems based on the HACCP principles have been successfully applied in food processing plants, retail food stores, and food service operations. The seven principles of HACCP have been universally accepted by government agencies, trade associations and the food industry around the world.

    Principle 1: Conduct a hazard analysis - The process of collecting and evaluating information on hazards associated with the food under consideration to decide which are significant and must be addressed in the HACCP plan.

    Principle 2: Determine the critical control points (CCPs)- A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

    Principle 3: Establish critical limits- A maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a food safety hazard.

    Principle 4: Establish monitoring procedures- Conducting a planned sequence of observations or measurements to assess whether a CCP is under control and to produce an accurate record for future use in verification.

    Principle 5: Establish corrective actions - Procedures followed when a deviation occurs.

    Principle 6: Establish verification procedures - Those activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan.

    Principle 7: Establish record-keeping and documentation procedures.
    In accordance with the National Academy of Sciences recommendation, the HACCP system must be developed by each food establishment and tailored to its individual product, processing and distribution conditions.



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