HACCP standard stands for (ANALYSIS CRITICAL CONTROL POINT) which includes a set of requirements related to the health management system that all food products are prepared in accordance with HACCP standard and other standards such as HALLAL, ISO 14001, ISO 9001, ISO 22000. be . The system became public in 1985 and was approved by the FAO / WHO Codex Commission in 1993. In 1998, the Office of Standards and Industrial Research of Iran published the method of using this standard under the national standard 4557.
This system can have many benefits for organizations working in the field of food and enables them to have key control over the stages of food production, which is vital in ensuring food health. The requirements of this standard have led to increased legislation to guarantee food production systems. The requirements of this standard are very effective if an organization operating in the food industry is willing to demonstrate its ability to control food safety hazards in order to create consumer confidence. The HACCP standard is critical to the organization’s compliance with national or international food safety laws. This standard can be like a risk management tool that supports other standards of food industry management systems such as ISO 22000. HACCP is increasingly used in industries other than the food industry. Such as the pharmaceutical and cosmetic industries. This method is different from the traditional method of “production and testing”. The production and testing method has little success in quality assurance and is very unsuitable for perishable food.
Benefits of the HACCP standard
Continuous evaluation and improvement of the organization Build trust in producers, shareholders, and suppliers Implementation of hazard control and food safety at national and international level Align HACCP with ISO 22000 to improve food safety management systems Managing food safety risks in the production chain.