Food safety and traceability

HACCP

HACCP (Hazard Analysis Critical Control Point) is a tool used to promote product safety in the food industry.

HACCP comprises four key components:

  1. The analysis of hazards. A hazard is defined as anything that can cause the consumer harm, such as biological (mould, viruses, parasites or bacteria) physical (pieces of glass or metal in the products) and chemical agents (residue from cleaning detergents) in the products.
  2. The identification of critical control points.
  3. Quality promoting measures.
  4. The verification of the efficiency of the measures.

HACCP can be applied to all matters and involves food safety, though it does not cover the full concept of quality assurance. Safeguarding a company’s own control programme with an HACCP plan means that the companies will produce a product that fulfils legislative requirements and does not jeopardise the consumers’ health.

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ISO 22000

ISO 22000 is an international management standard aimed at creating safe food products. The standard is based on HACCP and does not include any absolute or detailed requirements on product or process control, nor on hygenic performance. The standard can be applied to all types of organisations in the food chain.

The methodology used in ISO 22000 is based on documented risk analysis based on the health hazards that have been identified. The operation must be planned, governed and controlled on the basis of the company’s health hazards, basic circumstances and validated control measures, at the same time as the standard stipulates traceability requirements and continuous efforts related to objectives and improvements.

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