Food safety

Hazard Analysis Critical Control Point System (HACCP)

Last reviewed/updated
18 April 2007

The Hazard Analysis Critical Control Point system (HACCP) has become the universally recognized and accepted method for food safety assurance. The recent and growing concern about food safety from public health authorities, food industry and consumers worldwide has been the major impetus in the application of the HACCP system. This concern has been substantiated by a significant increase in the incidence of foodborne diseases in many countries during recent years.

WHO has recognized the importance of the HACCP system for prevention of foodborne diseases for over 30 years and has played an important role in its development and promotion. Codes Guidelines for the Application of HACCP system have been adopted by the FAO/WHO Codex Alimentarius Commission. All relevant Codes of Hygienic Practice include HACCP Principles, including the Codex Code on General Principles of Food Hygiene.

The Codes Guidelines play a crucial role in the international harmonization of the application of the Codex system. Codex standards, guidelines (including the Guidelines for the Application of HACCP system) and recommendations constitute the reference for food safety requirements in international trade.

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