It is very important to realize that continuous product analysis is not a full assurance for human health because only a small portion of produced food stuff can be analysed, not all of them. Therefore a method is required to cover all process steps in more systematic way. HACCP (Hazard Analysis and Critical Control Points) standard is a system providing a systematic and logical approach.

At the beginning HACCP was emerged by NASA to produce safe food for astronauts in 1959-1960. Afterwards, in 1963 its principles are published by World Health Organization (WHO) and CAC (Codex Allimentarius Commission). HACCP is an approach defining the requirements of a safe food managament system.

HACCP system enables the organizations to focus on the analysis of hazards effecting the food safety and the definition of critical control limits in a systematic way


Benefits of effectively implemented and applied HACCP:

Enables the increase of customer’s trust.

Enables the consumer confidence about healty and safe food products.

Functions in accordance with preventive approach principle, eliminates destruction, re-work and product re-call.

Increases product quality by controlling critical points which have risks on consumer health.

Presents your declaration of safe food production/sale.

Increases the trust of consumer/customer, retailer and government departments.

Strengthens your brand/organizational prestige.

Increases your new market/new customer expectations.

Improves the establisment of an effective auto-control system.

Provides conformity to customer requirements.

Provides conformity to legal regulation.