HACCP
HACCP (Hazard Analysis Critical Control Point) is a scheme for the voluntary certification of the health and hygienical selfmonitoring System.
The benefits for the agroindustrial enterprises are:
- Provides a more systematic approach to ensuring food safety than traditional inspection procedures
- Places more responsibility for ensuring food safety on the food manufacturer than traditional inspection programs
- Is based on science, rather than simply past experience or subjective judgment
- Focuses on preventing problems before they occur, rather than trying to detect failures through end-product testing.
The benefits deriving from HACCP are:
· Improving the access to foreign markets;
· Promoting business relations with large-scale retail trade.
HACCP is internationally recognized as the primary means for enhancing food safety throughout the food chain, and is increasingly being used around the world
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