HACCP Hazard analysis and critical control points.
HACCP is a management system that addresses food safety through the identification, analysis and control of physical, chemical, biological and, ultimately, radiological hazards, from raw materials, processing stages to distribution. and consumption of the finished product.
The HACCP system is designed to be implemented in any segment of the food industry from the cultivation, harvest, transformation and / or processing and distribution of food for consumption.
Pre-requisite programs such as Good Manufacturing Practices (BPM´s) are the fundamental basis for the successful development and implementation of HACCP systems. The food safety system based on the principles of HACCP has been successfully implemented in food processors, food retail stores, in operations related to the food service and processes of the pharmaceutical industry.