HACCP (Hazard Analysis and Critical Control Point) is a food safety program, it was developed 40 years ago for the nutritional needs of astronauts, and exclusively with the purpose of preventing the risk of developing diseases in their food. The program is based on a scientific system of food control from raw material to finished food products. This program includes traditional control points of manufacturing conditions and checking samples of the final product to ensure food safety. Such an approach aimed more at corrective rather than preventive action, which makes it less effective in ensuring food safety itself.

HACCP is a system that focuses more on preventive action, and is based on seven principles:

• Performance of hazard analysis,
• Determination of critical control points,
• Establishment of critical limits,
• Establishment of supervisory procedures,
• Establishment of corrective measures,
• Establishment of verification procedures,
• Establishment of documents and records,
• The application of HACCP is related to various activities in the food production process, and includes all organizations in the food production chain as well as distribution to the end user.

Benefits:

• Customers, workers, shareholders and competitors develop a lasting respect for an organization that succeeds in demonstrating its commitment to food safety.
• Operating costs are reduced as a result of reducing the need to repeat the work once done; efficiency increases.
• The system is compatible with the implementation of the quality management system.