HACCP
OVERVIEW:
Hazard analysis and critical control point. Food production, storage, and distribution monitoring system for identification and control of associated health hazards. It is aimed at prevention of contamination, instead of end-product evaluation. In place of relying on food inspectors to detect food safety problems, HACCP shifts the responsibility to the food producer to ensure that the product is safely consumable. Proposed by the Codex Alimentarius Commission for the food industry in general, and meat, poultry, and seafood industry in particular, it has been adopted by some 150 countries. See also HACCP process, and seven principles of HACCP.
HACCP offers a number of advantages over current systems. Most importantly, HACCP:
focuses on identifying and preventing hazards from contaminating food
HACCP is based on sound science
permits more efficient and effective government oversight, primarily because the recordkeeping allows investigators to see how well a firm is complying with food safety laws over a period rather than how well it is doing on any given day
places responsibility for ensuring food safety appropriately on the food manufacturer or distributor
helps food companies compete more effectively in the world market
reduces barriers to international trade.