H.A.C.C.P. is a management system that allows us to identify and evaluate potential risks at all stages of food production and processing. It aims food safety at all stages food chain. The HACCP principles are part of the European Directives and the Albanian Food Legislation, the implementation of which is a legal requirement for all operators of food industry.
Advantages of HACCP system implementation
Systematic approaches to identifying and solving problems
Reduce money and time costs for food safety problems
Safer food products for the consumer
Higher efficiency
Increasing the reliability and consumer satisfaction
Increased competitiveness in the domestic market
It avoids the barriers of international trade

This system incorporates seven basic principles used in HACCP implementation

  • Risk analysis
  • Identification of critical control points
  • Verification procedures
  • Monitoring procedures
  • Setting critical limits for each checkpoint
  • Documentation with relevant records
  • Corrective actions
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