The Hazard Analysis Critical Control Point (HACCP)
concept was developed in the early 1970s as a system to
assure food safety. The basic principles underlying the
concept were not new, but its introduction signalled a
shift in emphasis from end-product testing to preventive
control of critical aspects of the food chain from “farm to
fork”. HACCP is based on the recognition that
manufacturers are responsible for determining the
critical aspects of producing safe foods. It helps food
manufacturers to improve the efficiency of control by
providing a disciplined, systematic approach to the
procedures for assuring food safety. It offers food
inspectors the opportunity to obtain a more complete
and accurate picture of a process and its control measures
for an extended period of time. As such, it plays an
important role in facilitating the international trade in
food as governed by the WTO/SPS agreement.
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