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Introduction - what is HACCP HACCP Hazard Analysis Critical Control Point is a preventive system of food quality control It is a systematic and science based approach used in the food production Pierson Corlett 1992 Leaper 1997 When it is used properly HACCP system may monitor any area or point in production chain that could be hazardous contamination with pathogenic micro organisms physical objects or chemicals to overall product safety The system is supposed to control the quality of raw materials monitor production process and prepare directions for storage conditions for consumers Pierson Corlett 1992 which would minimize the risk of food poisoning or any other food borne disease Dillon Griffith 1996 HACCP basic principles go back to 1959 when they were developed for NASA as a part of food production and research for the space programme Pierson Corlett 1992 Ten in 1971 the system was presented at the first American National Conference for Food Protection and since then the concept has been evolving to be accepted as a Codex Alimentarus in 1993 Leaper 1997 Therefore now the food industry is using an improved over years HACCP system that can identify microbiological physical and chemical hazards determine Critical Control Points Critical Limits Monitoring Procedures and Corrective Actions Mayers 1998 To understand better the principles of Hazard Analysis Critical Control Point the key terms should be defined HAZARD - a potential to cause harm to consumer for example - Bacteria Salmonella Listeria - Toxins Aflatoxins - Viruses Rotavirus - Parasites Tapeworm - Foreign bodies metal glass - Biochemical changes Histamine - Chemical Pesticides RISK - the probability that the hazard will occur on this ground one can divide hazards into severe and moderate CCP - CRITICAL CONTROL POINT a point or productive procedure at which hazard can be prevented eliminated or reduced to a safe level by introducing certain controlling steps PREVENTIVE MEASURES
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