Quick History of HACCP

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 employee