HACCP Systems and Processes
February 1st, 2010 | by admin |Any organisation committed to supplying safe products for human consumption should ensure all products and processes used in the manufacture of food products are subject to hazard analysis based on the Codex Alimentarius HACCP principles.
By applying a Hazard Analysis and Critical Control Point or HACCP system an organisation is demonstrating due diligence which could be used as a legal defence in the case of prosecution.
All food safety hazards, that may reasonably be expected to occur, are identified by the HACCP process and are then fully evaluated and controlled so that the products do not represent a direct or indirect risk to the consumer.