Community Research and Development Information Service - CORDIS


HACCP is a preventive system of food control aimed at food safety assurance. HACCP is a documented and verifiable approach for the identification of hazards, preventive measures and critical control points, and the implementation of a monitoring system. The internationally agreed principles of HACCP can be applied to all sectors of food and drink manufacturing, distribution, retailing and catering; they may be applied to currently marketed and new products. The purpose of this guide is to provide a simple, practical tool to apply the HACCP methodology and to promote a common basis throughout Europe for the implementation of food safety assurance.

Additional information

Authors: CEC, European Commission, Bruxelles (BE)
Bibliographic Reference: Report: FR/EN (1994) 63 pp.
Availability: Available from the FLAIR Programme Office, European Commission, DG XII, 200 rue de la Loi, B-1049 Bruxelles (BE)
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