EUROPA - Food Safety: From the Farm to the Fork - Training on the principles of hazard analysis and critical control point principles

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EUROPA European Commission DG Health and Consumers Overview

Training on the principles of hazard analysis and critical control point principles

The Commission organises training on Hazard Analysis and Critical Control Point (HACCP) for EU and candidate countries' officials who check if food and feed businesses comply with EU rules. Places are available for staff from the European Free Trade Association, European Neighbourhood Policy and select non-EU countries.

All food and feed businesses in the EU must implement procedures based on principles of Hazard Analysis and Critical Control Point (HACCP).

Hazard analysis and critical control point

The system consists of 7 principles to be followed in sequence:

hazard analysis;
identification of Critical Control Points (CCPs);
establishing critical limits;
monitoring CCPs;
corrective actions;
documentation;
verifying effectiveness.

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