Hazard Analysis and Critical Control Point (HACCP), or as it is translated into Greek, Hazard Analysis and Critical Control Points is a systematic approach that is based on the principles of the Codex Alimentarius and aims to identify key points (Critical Control Points). to prevent, limit or eliminate any potential physical, chemical and biological hazards that may occur in a foodstuff during its production process.

Implementation of HACCP is mandatory in our country, in accordance with European Directive 93/43 / EEC and the CFS. 487 / GG 1219 B / 4.10.2000 and obliges all undertakings manufacturing, processing, producing, packaging, storing, transporting, distributing, distributing or distributing food and beverages to apply documented (written) HACCP (European Regulation (EC) 178 / 2002 and EC 852/2004). Implementing a HACCP system maximizes food safety by minimizing microbiological (eg pathogenic microorganisms), chemical (eg antibiotics) and natural (eg exogenous metals, dust) hazards.

Although developing a HACCP system requires the involvement of specially trained staff or working with a qualified consultant, it can be quite easy to implement. HACCP systems are the most versatile food safety management systems and can be implemented by very small businesses enabling them to maintain even the traditional character of production.

There are several certification bodies that, after evaluating the system and its implementation documentation (HACCP files), issue if the requirements of the legislation and / or Codex Alimentarius are fulfilled, a Certificate certifying that the business applies a HACCP system either in accordance with a European Union regulation or in accordance with the recommendations of the Codex Alimentarius. Unfortunately, there are no accredited HACCP Certificates that are worth a mere certificate, so businesses looking for higher requirements will have to turn to another food safety management system.