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Introduction to HACCP



HACCP is an internationally recognized, science-based, food safety system that is used to help ensure the manufacture of safe food products. HACCP is designed to prevent, reduce or eliminate potential biological, chemical and physical food safety hazards, including those caused by cross-contamination. HACCP is seen as being complementary to quality management systems such as ISO 9000.




Background of HACCP


HACCP methodology has been standardized internationally by the Codex Alimentarius Commission which was created by the Food and Agricultural Organization (FAO) and the World Health Organization (WHO) of the United Nations to develop food standards.