What is HACCP

HACCP stands for Hazard Analysis Critical Control Point. It is a system of food safety management that has been adopted by the US; Europe; Australasia and most other countries as the best system to control food safety. It is a process control method - rather like ISO 9000, but is different since it involves knowledge of microbiology, chemistry and physical hazards, the ability to make judgments on risk, as well as insight in how to manage a manufacturing/production/service system effectively. The United Nation’s World Health Organization (WHO) and the Food and Agricultural Organization of the U.N. (FAO), is backing HACCP since they recognize it as the best system available, and one that has been incorporated into the WTO (World Trade Organization) agreements controlling world trade. It is the reference standard for international trade i.e. no HACCP means no permit to import food into most Western countries. Also it has been backed by many scientific organizations (e.g. the U.S. National Academy of Sciences) in the US and elsewhere. So, HACCP is needed to export food. It protects home populations from risky imported foodstuffs; it should be used in all production of food to ensure safety; many tourist organizations require the hotels they use to have HACCP. All in all, HACCP is a requirement rather than a luxury for developing nations and is a legal requirement in most countries like the UK. The International Centre for HACCP Innovation (I.C.H.I.) in Salford is the largest HACCP research centre in the UK (and probably in Europe). We do a great deal for the education of HACCP specialists; the development of research outcomes to underpin HACCP systems, enforcement and policy making; and the development of HACCP infrastructures in developing nations