The HACCP Hazard Analysis and Critical Control Points System is a quality system that allows the establishment and determination of the conditions of the personnel, equipment, raw material, working environment and similar cleaning conditions required for the production of healthy food in food enterprises. Thanks to this system, the reasons that may cause health risk to the consumer in the production and service stages of the foods are determined and these reasons are eliminated. In short, it is a system for ensuring food safety.
Consumers now behave more consciously than in previous years, and they seek food safety in food production. Companies operating in the food sector to provide this HACCP Hazard Analysis and Critical Control Points SystemThey must establish.
HACCP stands for Hazard Analysis of Critical Points and means Hazard Analysis and Critical Control Points.
The Regulation on the Production, Consumption and Inspection of Foodstuffs in 1998 in food safety in our country was enacted and this regulation found it necessary to implement HACCP standards. In 2002, all companies operating in food production, mainly meat, dairy and aquaculture companies, have been obliged to comply with HACCP Food Safety Quality Management System standards gradually.
HACCP standardssets out the requirements of food safety to establish and maintain a properly functioning system for the purpose of delivering reliable products to consumers.
HACCP Hazard Analysis and Critical Control Points System, starting from the purchase of raw materials on a food chain, preparation, processing, production, packaging, storage and dispatch of food chain, such as each stage of the food chain, critical control points where necessary to determine and is a system that will prevent any problems in processes before they occur. This system aims to ensure the production of reliable foods in accordance with certain standards. The system is applicable to any size company.
In systems that are generally applied for food safety, only a small amount of food products are analyzed. Considering that the number of production processes is long and long, it is clear that a healthy result cannot be achieved. Therefore, there is a need for a method that handles all the process stages systematically and prevents possible risks.
HACCP Hazard Analysis and Critical Control Points System it has emerged in this way. This system places a systematic approach to identifying risks and taking the necessary measures in a timely manner.
The HACCP standard, which sets out the requirements of a safe food management system, was originally designed by NASA in order to produce zero defective and safe food for the US military and astronauts in 1960. Then, from the 1970 years, these standards have been used by the Food and Drug Administration (FDA) as a reference in the statutory audits. In 1963, the principles of safe food production were published by the World Health Organization (WHO). In this way, the HACCP Hazard Analysis and Critical Control Points System, which was previously applied only in the United States, has attracted the attention of other countries in a short period of time, especially in the European Union countries. In 1993, the Food Hygiene Directive for the European Union countries was published and the HACCP standard became mandatory for all food production.
Published by Turkish Standards Institute TS 13001 Hazard Analysis and Critical Control Points Management System The standard is based on internationally recognized HACCP principles. This standard is also based on the Quality Management System and GMP Good Manufacturing Practice System standards. The TS 13001 standard covers the rules of the system consisting of these three main elements. HACCP Certificateis one of the documents requested in public tenders today.
Companies that produce according to HACCP standards will first of all increase customer confidence. Customers ensure that the food products they buy are healthy and safe. The company's brand name and image are strengthened. The Firm is also prepared to comply with statutory audits. As the critical points that put people's health at risk are kept in a timely manner, the quality of the product increases accordingly. This gives the company a competitive advantage and opens up new markets.
Considering all these benefits, the importance of HACCP Hazard Analysis and Critical Control Points System in terms of both human health and firm gains.