The word “HACCP” is an abbreviation in English of Hazard Analysis Critical Control Point, which translates into French as “Analyse des dangers – Points critiques pour ses Maîtrise”
This system was born in the USA towards the end of the 1960s and was developed for the manufacture of food intended to feed astronauts.
Today, the complete HACCP system is used to manage the safety and quality of all foodstuffs. It is considered to be one of the best tools to control the hazards associated with all sectors of food or beverage processing, distribution, sales, catering and this, at a time when it is necessary. to provide the consumer with irreproachable products, thus avoiding any negative effect on his health. HACCP is a preventive control system which therefore aims to guarantee food safety.
This system has three main phases: