Implementation of Hazard Analysis and Critical Control Points System in the Food Industry: Impact on Safety and the Environment

Abstract

The hazard analysis and critical control points (HACCP) system has been applied extensively in industrial processes, especially for microbiological control in the food industry. In this chapter, a comprehensive description of the HACCP principles and practices is presented, taking into account the positive impact of the implementation of the system for food safety assurance and the environment. Furthermore, the relationship between the cost and benefits of the implementation of the system is evaluated, especially in small or medium-sized companies, where the use of HACCP is still restricted.