Hazard analysis and critical control points (HACCP) systems


The HACCP process is used by the food industry to prevent the spread of foodborne diseases through juice, meat, poultry and seafood processing. It has become the universally recognized and accepted method for food safety assurance. WHO has recognized its importance in preventing foodborne diseases for over 20 years and has played an important role in its development and promotion.

WHO/Europe has been building capacity in the implementation of HACCP in numerous countries in the eastern part of the Region, for example through training workshops in the central Asian republics as well as in Albania, Croatia, Cyprus, Greece, Montenegro, Republic of Moldova, Romania, Russian Federation, Serbia and the former Yugoslav Republic of Macedonia.