The aim of HACCP (Hazard Analysis and Critical Control Points) is the safety of foods by preventing hazards during production, manufacturing, storage, and distribution.

The development of HACCP goes back to 1959. The American space authority NASA faced the task of providing safe food for astronauts. On the basis of the FMEA used by the US military, the company Pillsbury developed the HACCP concept on behalf of NASA.

Via official specifications in the United States and in the European Union economic area, it made its way into a variety of statutory and official specifications on food safety.

The procedure for implementing HACCP comprises 12 steps:
1. Formation of a HACCP team
2. Description of the product
3. Description of the use of the product
4. Description of the production process
5. Verification of the production process
6. Hazard analysis and risk assessment
7. Determination of the critical control points (CCP)
8. Definition of CCP limit values
9. Definition of control methods for the CCP
10. Definition of the corrective measures for the CCP
11. Verification of the HACCP system
12. Management of the HACCP documentation

Glossary Technical terms at a glance