HACCP: Hazard Analysis Critical Control Point, method and principles of food safety management
The end of the Eighties and the beginning of the Nineties are marked by the redaction of several reports/ratios and publications relating to the HACCP, resulting from organizations to the extremely different vocations.
But the strong point for method HACCP, is its total integration in the Codex in 1993 with the creation of the annex Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application, with the recommended international Code of practices - General principles of food hygiene. This text is the synthesis of the précedents work trying to redefine the principles of the HACCP, the methods of analysis and classification of the hazards, the means by which principles and methods can be applied to the production of a given food.
At the same time, the European Commission decides to integrate method HACCP in several directives on the regulation of the hygiene of the food (directive 91/493 on the fishery products, directives 92/5 and 92/46 on the products of dairy butchery and the sproduits). Most important was certainly directive 93/43 on the hygiene of food in general, since this directive was the base of the new French regulation, constituting "the new approach".
The ultimate recognition of the HACCP as method reference will arrive at the time of the signature of Agreements SPS, annexed to the agreements of OMC (World Organization of the Trade) of 1994, in which the HACCP is the method of reference for international litigations.
The success of the HACCP is not still to call in question, since many national standards and the majority of the private reference frames of security management of food refer to him. In the same way, the new European regulation, the hygiene package, offers a place even more important to him in its centre, and an international standard relating to the systems of safety management of the food (ISO 22000), published in September 2005, of it is made up for half.