HACCP TRAINING MANUAL (HAZARD ANALYSIS AND CRITICAL CONTROL POINTS)

CODEX HACCP

‘Codex HACCP’ is the HACCP system developed by the Codex Alimentarius Commission (Codex)

Codex was created in 1963 by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) to develop international food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Programme.

Hazard Analysis Critical Control Point System (HACCP) is defined as a systematic preventive approach to food safety that addresses:

Physical, chemical, and biological hazards as a means of prevention rather than finished product inspection

It is a proactive strategy where hazards are identified and assessed, and control measures are developed to prevent, reduce, or eliminate a hazard

The Codex Alimentarius, or the food code, has become the global reference on food standards.

Hazard Analysis Critical Control Point System (HACCP) is defined as a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.