Hazard Analysis and Critical Control Point (HACCP) system and guidelines for its application
GOVERNMENT GAZETTE – 27 June 2003 No. R908

The first section of this document sets out the principles of the Hazard Analysis and Critical Control Point (HACCP) system adopted by die Docex Alimentarius Commission. The second section provides general guidance for the application of the system while recognizing that the details of application may vary depending on the circumstances of the food operation. The HACCP system, which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing. HACCP can be applied throughout the food chain from primary production to final consumption and its implementation should be guided by scientific evidence of risks to human health. The successful application of HACCP requires the full commitment and involvement of management and the work force.