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On 1959, Pillsbury
Company receives the order to produce
food which can be used under the
conditions of gravity in the space
capsule with almost 100% security
against bacteriums, virus, poisons,
chemical and physical risk factors.
The only successful
way is the development of a prevention
system. Earliest possible control of raw
materials, procedures, production
surroundings, staff, store,
distribution, Managing of complete
reports and packed products are only
tested for reasons of surveillance, led
to the Development of the HACCP-System.
The Term: H azard A
nalysis C ritical C ontrol P oint, is
the system for Hazard Analysis and for
Surveillance of Critical Control Points.
With the HACCP-method
threads and risks (hazards) are
registered, monitored at the "Critical
Control Points" and for this reason
controlled extensively.
HACCP is valid for
each point in the production process of
goods including all processes which
could lead to a hazard.
HACCP is a self
control system.
The HACCP concept is a
security system to ensure safe healthy
goods. HACCP is based on an already
working hygiene concept.
• HACCP is an
effective protection and a rationally
way to guarantee the security of goods.
• HACCP is system
which works specifically in each company
to control the production and sales of
food systematically.
• HACCP is a
preventing system to preserve the
quality features.
• HACCP is as a
philosophy – as first priority – a
question of view of all employees |
