german view

Food hygiene according to HACCP standard

HACCP Hazard Analysis Critical Control Points The Hazard Analysis Critical Control Point concept (abbreviated to: HACCP concept,
german: Gefährdungsanalyse und kritische Lenkungspunkte) is a preventive system that ensures the safety of food
and consumers.
The HACCP concept was developed in 1959 when the American food manufacturer The Pillsbury Company of
was commissioned by the space agency NASA to produce a space-qualified astronaut food that is one hundred percent
was safe.
Pillsbury built on the FMEA methodology created in 1949 by the U. S. military for engineering applications and develops the
the new preventive concept, which was applied to the food industry, was then further developed in cooperation with NASA in 1971
in the USA as a HACCP concept.
In 1985, its use was recommended by the US National Academy of Sciences and subsequently
tested and further developed worldwide. The
report, published by the UN's Food and Agriculture Organization Codex Alimentarius has also recommended the application of the HACCP concept since 1993.

The HACCP concept requires:
- An analysis of all risks for compatibility existing in the area of responsibility of a company of the food,
- the identification of critical control points for food monitoring,
- the setting of limits for the critical steering points,
- the establishment of procedures for the continuous monitoring of food safety,
- the determination of corrective actions in the event of deviations,
- a procedure for verifying that the system is suitable for ensuring food safety,
- and the documentation of the system and the creation of records.

The HACCP concept was first anchored in German law with the Food Hygiene Ordinance of 1998.
EC Regulation 178/2002 also provides for the application of the HACCP concept in all companies involved in the production,
the processing and distribution of foodstuffs.
The EU hygiene package adopted in 2004 entered into force on 1 January 2006.
This stipulates that only foodstuffs which comply with the HACCP guidelines may be traded in the Union and
may be imported into the Union.

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