HACCP (Hazard Analysis Critical Control Point)
Several publications and documents were issued to help disseminate this information (see list of Additional References). Together with the food industry and other relevant partners, including the Food and Agriculture Organization of the United Nations (FAO), the principal contribution of WHO was to promote the development, international harmonization, and facilitation of the HACCP system.
Appreciable progress in the recognition of HACCP as the “new” method of food safety assurance was made in 1993 when the Codex Alimentarius Commission (CAC) adopted the Guidelines for the Application of the Hazard Analysis and Critical Control Point (HACCP) System.
This text was revised following a report of a WHO consultation, convened in close collaboration with the FAO and the Industry Council for Development (ICD), as a representative of the food industry. Consequently, in 1997 the CAC adopted a much improved document Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application (Annex to CAC/RCP 1-1969. Rev. 3 (1997)), as the presently best available guidance on this system.
With the establishment of the World Trade Organization (WTO) and the introduction of the WTO Agreement on the Application of Sanitary and Phytosanitary Measures (SPS Agreement), the Codex text on HACCP and the General Principles of Food Hygiene have become the points of reference on these subjects. read more (PDF File)
WHO / ICD training course on Hazard Analysis and Critical Control Point system
Module 2
Module 3
Module 4
Module 5
Introduction to HACCP
Find out more and visit our Document Library
Food Quality and Safety Systems - A Training Manual on Food Hygiene and the Hazard Analysis and Critical Control Point System
Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments
HACCP Generic Modules - Summary