The concept of Hazard Analysis and Critical Control Point (HACCP) was developed in 1960s by Pillsbury to guaranteeing nil-defects in production of food for astronauts and to use it in a space missions. (Sprenger, 2004; Taylor, 2008; Hulebak & Schlosser, 2002). The main aim for this system is to identify, estimate and control hazards at points that may be critical to food safety. Furthermore, it is also a system which establish control limits to reduce the risks and at which the corrective action can be taken. However, in order for HACCP to be useful and bring significant results it is required to be supported by Good Manufacturing Practice as well as Good Hygiene Practice that track general hygiene and environmental conditions in a food processing stages (ILSI, 1999; Sperber, 1998;Wallace and Williams, 2001 cited by Wallace et.al., 2005).
The seven HACCP principles
HACCP is a food safety management system based on seven principles which were established by the Codex Alimentarius Commission in 1993. Those seven well-defined stages have become a standard in many countries and are used in major branches of industry (Taylor, 2008).
The following principles are hazard analysis, which is a first step in a HACCP system. It consists in describing the hazards such as biological, chemical or physical that may cause a problem in any food process stage. The second principle involves determining the critical control points (CCPs) that can be created to eliminate potential hazard or to reduce it to an acceptable level. The correct detection of CCPs is very important as a failure may result in food poisoning or lead to unacceptable risk to health as well as bring complication in further stages of the process. Another principle is to establish critical…