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HACCP

Created in the Sixties, by company Pillsbury and NASA in order to guarantee the safety of food of the astronauts, method HACCP (Hazard Analysis and Critical Control Point) was used by the international authorities in charge of the safety of food, such as FAO, WHO and the Alimentarius Codex. Moreover, the Commission of the Alimentarius Codex made HACCP the system of quality and food safety.

Thanks to this recognition, the HACCP was found integrated more or less deeply in the legislation and the regulation of many countries. In Europe, the EEC Directive 93/43 of 1993 relating to the hygiene of food asks the professionals to be based on the principles of the HACCP to identify the determining risks for the safety of the consumers and to establish procedures to control them. This directive is now replaced by the réglements of the "food laws" of April 2004 which will be applicable in 2006 and in which the place of the HACCP is reinforced.

On a side, the regulation encourages the industrialists to set up the HACCP. Other, following the food crises, the consumers ask for a security concerning the dangers related to food. The industrialists thus sought to make certify their system HACCP following the example ISO 9000 for their quality system. But the HACCP is not a standard and is thus not certifiable.

For this reason several countries and several organizations decided to create their own reference frame certifiable :

All these reference frames being interested in the principles of the HACCP, it had become necessary to harmonize them.

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