The Hazard analysis Critical control POINT concept (shortened: HACCP concept, German: Endangerment analysis and critical inspection points) is a preventing system, which is to ensure the security of food and consumers.

The HACCP concept was developed in the year 1959, when the American company The Pillsbury company was assigned of the space agency NASA to manufacture a space-suitable astronaut food which should be by hundred percent safe. Pillsbury developed on the 1949 FMEA methodology created by the US military for technical applications and continues to develop the new preventive concept applied to the foodstuffs industry then together with NASA, in order to publish it in the year 1971 in the USA as HACCP concept. In the year 1985 application was recommended by the US-American national Academy OF Sciences and tested and developed further in the consequence world-wide. Of the Food and Agriculture Organization of the UN published Codex Alimentarius recommends the application of the HACCP concept likewise since 1993.

The HACCP concept requires:

• An analysis all in area of responsibility of an enterprise existing risks for the compatibility of the food,
• determining points critical for the monitoring of the food,
• the establishment of intervention borders for the critical inspection points,
• the introduction from procedures to the sequential monitoring of life central security,
• the definition of corrective measures in the case of deviations,
• a procedure for the examination, whether the system is suitable for the Sicherstellung of food security, and
• the documentation of the system and the production of recordings.

In the German right the HACCP concept was embodied for the first time with the food hygiene regulation of 1998. The EEC regulation 178/2002 plans likewise the application of the HACCP concept in all enterprises, those with the production, which processing and the selling are busy of food.

With 1 January 2006 that came into force 2004 accepted hygiene package of the European Union. Herein it is ordered that food, which fulfills the HACCP guidelines may be only acted to the union and introduced into the union.

Related links

• europa.eu.int/"Â… - European Union hygiene package (on 1.1. the 2006 into force stepped)

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