Basic Procedures and Programs for Food Safety
What is it? Hazard Analysis and Critical Control Point (HACCP) is a systematic approach based on the principles of Codex Alimentarius (Codex Alimentarius) and aims to identify key points (Critical Control Points) for the prevention, reduction or elimination of any potential physical, chemical and biological hazards that may occur in a food during the production process.
Target Audience? Addressed to all enterprises and organizations (private and public) of all sizes engaged in the production, processing, packaging, storage, transport and sale of food and feed.
The company has established and applies a traceability system that enables the identification of product lots and their relation to batches of raw materials and disposal records.
The traceability records maintained a limited period which allows the handling of potentially unsafe products and the possible withdrawal.