It is a preventive food safety control system, which identifies specific hazards and preventive measures for their control at all stages of production. It is based on a systematic, documented, and verifiable approach.

The acronym HACCP stands for Hazard Analysis and Critical Control Point. Hazard Analysis and Critical Control Point, (Análise de Perigos e Controle de Pontos Críticos).

HACCP is the application of common sense to technical and scientific principles, through reflection on various issues:

• What is my product?
• What hazards are associated with my process?
• What steps in the process might occur?
• How likely are these hazards to pose a risk to consumers?
• How should I prevent or control these hazards to ensure consumer safety?

The HACCP system was developed in the 1960s by the Pillsbury company (USA), by the laboratories of the United States Army, and by NASA, to produce safe food for the United States space program.

In 1971 it was presented by Pillsbury to the American National Conference for Food Protection.

The FDA – Food and Drug Administration has published regulations for low-acid and acidified canned foods. This methodology has been recommended for companies in the food sector since 1980, followed by the following organizations: Food and Drug Administration publicou os regulamentos para alimentos enlatados de baixa acidez e acidificados. Esta metodologia é recomendada para empresas do setor alimentar desde 1980, seguidas das seguintes organizações:

• WHO - World Health Organization – Organização Mundial de Saúde
• ICSF – International Commission on Microbiological Specifications for Food – Comissão Internacional de Especificações Microbiológicas dos Alimentos
• FAO – Food and Agriculture Organization of the United Nations. – Organização das Nações Unidas para a Alimentação e Agricultura das nações Unidas.

In 1993, the Codex Alimentarius Commission of FAO published a Guide for the application of the HACCP System and in the same year it was approved by the European Union.

In Brazil, this system was published through Decree-Law nº 67/98 on March 18, 1998.

Analysis: Determine contamination hazards and their associated risks, indicating critical control points.

Prevention: Determine preventive measures, such as prerequisite programs and good manufacturing practices, that help create an environment suitable for preventing and controlling hazards and vulnerabilities.

Control: Determine the control measures for each stage of the process that promote the necessary adjustments and guarantee the safety and integrity of the products.

Step 1 – Conduct a hazard Analysis and Preventive Measures

Step 2 - Identify Critical Control Points – CCP´s

Step 3 – Establish Critical Limits

Step 4 – Monitor Critical Control Points

Step 5 – Establish Corrective Actions

Step 6 – Establish Verification Procedures

Step 7 – Establish Record Keeping Procedures

HACCP certification is based on the application of a strong Food Safety Management program, preparing your activity for any inspections and audits in the area, providing the company with access to the market, and establishing a reputable brand.

HACCP certification helps protect and prove to authorities and customers the safety and reliability of your products, preventing security breaches and increasing consumer confidence.

The certificate is valid for three years and two annual audits are carried out by the Certifying Entity.