HACCP, Assuring food safety

Hazard Analysis Critical Control Points principles which are developed by the Codex Alimentarius Commission, demand that effective food safety management systems are established through the application of systematic approach to hazard and risk analysis. A management system based on HACCP principles allows organizations to identify, document, control and review potential hazards that occur during the production.
Certification to HACCP helps to demonstrate an organization's commitment to meet the demands of legislation, and assurance of food safety.
The seven HACCP principles are included in the international system ISO 22000. This standard is a complete food safety management system incorporating the elements of prerequisite programmes for food safety, HACCP and quality management system which together form an organization’s Total Quality Management.