HACCP is a pro-active process control system by which food quality is ensured. This system has been adopted by many countries around the world and is mandatory in some countries. Companies involved design and implement HACCP systems and provide training for the staff.

The HACCP process consists of:
- Hazard Analysis,
- Identifying Critical Control Points (CCP),
- Establishing Critical Limits for each CCP,
- Monitoring CCP requirements and using the data gathered to control processes,
- Corrective Action,
- Record keeping,
- Verification.

The ISO 9000 standards (Quality Assurance) provide an excellent framework for the inclusion of the HACCP principles and an ongoing basis for continual improvement. Monitoring, corrective actions, recording keeping and verification requirements are already contained within ISO 9001 (or 9002). Adding hazard analysis and CCP's to the quality system is relatively simple and can get great advantages using the appropriate technical solutions (e.g. the T-TEC dataloggers supplied by CLIM - see below picture).
The key is to separate the important control issues from those that have no real impact: CP's are those where the failure of the process would cause or contribute to the occurrence of a hazard. Critical Limits may be determined by Government regulation and are used to establish that the HACCP system is working correctly. The remaining parts of the HACCP system, Monitoring, Corrective Action, Record Keeping and Verification are within an ISO 9000 quality system.

dataloggers TTEC

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References
- 93/43/EEC e 96/3/EEC (food hygiene)
- 93/99/EEC (additional measurements for official control on food)