HACCP (Hazard Analysis and Critical Control Points) is a system of norms and principles of self control, mandatory for the workers of food industry. Born from the need of granting the consumers’ safety of food. Before HACCP the controls were carried on at the end of the productive process with analysis of the finished product only. HACCP system is intended to control the whole productive process, in order to focus on eventual lacks of the system and evaluate possible solutions.
HACCP has been introduced in Europe in 1993 with dir. 43/93/CEE for all operators of food sector.