Hazard Analysis In Critical Control Points
HACCP is a system applied to provide food safety. In food enterprises, it is based on providing necessary hygiene reqirements (personnel hygiene, equipment hygiene, raw material hygiene, environment hygiene etc...) identifying the reasons which can provide health risks for consumers in production or service stage and demolishing these reasons. Food safety in food production is the key demand of the end user. HACCP (Hazardous Analysis of Critical Points, danger analysis and criticaql control points is a management system to respond to this need.
The necessity of using HACCP system is stated in the 09.06.1998 dated official newspaper which published the Directive for production, consumption and inspection of food in Turkey. In the same directive, being valid after 15.11.2002, gradual and mandatory usage of HACCP system was brought into act especially for enterprises producing meat, milk and milk products.
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