HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to hazard analysis and critical control points. It is a scientific, rational, and systematic method designed to ensure the safety of food during production, processing, manufacturing, preparation, and consumption—by identifying, evaluating, and controlling hazards. This does not mean that an unacceptable threat to health exists; rather, it identifies potential hazards in the food production process and applies appropriate control measures to prevent them. By monitoring and controlling each step of the processing chain, the probability of hazards occurring can be reduced.
In food production, early awareness of the importance of controlling potential hazards determines the effectiveness of the HACCP system. By controlling major food hazards such as microbiological, chemical, and physical contamination, the food industry can better provide consumers with safety assurances, reduce hazards during food production, and ultimately improve public health.
HACCP is not a new standard. It was originally developed in the 1960s by the Pillsbury Company in collaboration with NASA and a U.S. military laboratory located in the Natick region. The original goal of the system was to ensure food safety for aerospace operations.
As people around the world have become increasingly concerned about food safety and hygiene, the food industry and consumers have become the main drivers for companies seeking HACCP system certification. The significant rise in food poisoning incidents globally has led to greater emphasis on food hygiene and has strengthened economic order. In regions such as the United States, Europe, the United Kingdom, Australia, and Canada, a growing number of laws, regulations, and consumer demands have turned HACCP system requirements into market access requirements.
Several organizations—including the U.S. National Academy of Sciences, the National Advisory Committee on Microbiological Criteria for Foods, and the WHO/FAO Codex Alimentarius Commission—consider HACCP to be the most effective management system for ensuring food safety.
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ur Commitment to HACCP
The bagasse tableware we produce (bagasse food containers, bagasse bowls, bagasse trays) has obtained HACCP certification. We also offer a wide range of other green packaging products. Please feel free to contact us for more information.