Hazard Analysis Critical Control Point System (HACCP)

In the 30 years since its conception, the Hazard Analysis Critical Control Point system (HACCP) has grown to 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 20 years and has played an important role in its development and promotion. One of the highlights in the history of the HACCP system was in 1993 when the Codes Guidelines for the Application of HACCP system were adopted by the FAO/WHO Codex Alimentarius Commission. The Codex Code on General Principles of Food Hygiene has also been revised to include recommendations for the application of the Codex HACCP Guidelines. In turn, all relevant Codes of Hygienic Practice are being revised to include HACCP Principles.

The Codes Guidelines play a crucial role in the international harmonization of the application of the Codex system. Following the successful conclusion of the GATT Uruguay Round of Multilateral Trade Negotiations in April 1994, 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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