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.