HACCP and Good Hygiene Practices

HACCP and good Hygien Practices

The origin of HACCP

It was developed in 1959 to ensure the safety and good nutrition for NASA Astronauts. In 1971, it became known as HACCP-concept. Initially, food industries and producers introduced it into their systems. However, not untill 1993 did big kitchens, catering and restaurant businesses adopt the HACCP concept.

Different countries have various food industy laws. The HACCP has been introduced as an international standard.

What is HACCP -Concept?

It is a controll and management system which functions to guarantee the safety of food products. Through hazard analysis, all conceivable and inconceivable biological, chemical and physical dangers that could theoretically be encountered, during the production process, would be eliminated before the end product is finished. The critical controll points which would costitute health risks are strictly controlled during the production process.

What is the meaning of HACCP

H - Hazard

A - Analysis

C - Critical

C - Control

P - Points

HACCP is a preventative safety system which guarantees the production of healthy, harmless food products. Every employee in a production company are responsible for hygiene and documentation processes in their various departments and daily activities on the job.

Three types of risks are controlled with the HACCP - System. These include;

• Biological Hazards
• Chemical Hazards, and
• Physical Hazards

Through hazard analysis, all imarginable dangers that couild theoritically and practically be encountered during the production process, would be eliminated before the endproduct is finished.

To be continued…