Used worldwide today, the HACCP system is a systematic and preventive approach to food safety. To allow you to know a little more, discover in this article what the HACCP method is and the advantages it offers.
What is the HACCP system?
Hazard Analysis Critical Control Point (HACCP) in English and French, Hazard Analysis and Critical Control Points (CCP) is a food safety management method. Indeed, HACCP is part of the family of standards that govern the preparation and marketing of food. Its aim is to reduce the risks associated with food safety and guarantee the health of consumers. It is a system that requires mandatory qualifying and certifying training in hygiene. If you would like to take HACCP training online, click here now.
What are the advantages of the HACCP system?
Recognized as a reliable food safety management tool, HACCP has many advantages. First, he ensures quality production to respond effectively to customer demand. By analyzing the risks and dangers, companies or restaurants participate in improving the quality of products. They ensure the safety of finished products and the management of microbiological risks such as listeria, botulinum, escherchia coli. Thanks to the HACCP standard, it is possible to define a risk threshold and implement preventive measures.
In addition, chemical and physical risks such as oil residues and waste can be reduced in order to offer good quality products. Also, the HACCP method guarantees food safety through controlled hygiene. For this, 5 points are to be taken into account. These are the 5Ms which are labour, medium, material, raw material and method.