HACCP. (Hazard analysis and critical control points)

The ISO 9001:2015 Standard prepared by the International Organization for Standardization (ISO), specifies the requirements for a Quality Management System (QMS) that can be used for internal application by organizations, regardless of whether the product or service It is provided by a public organization or private company, whatever its size, for certification or contractual purposes.

Although the application of the HACCP is possible at all levels of the food chain, it is necessary that what are known as prerequisites or Correct Hygiene Practices be previously developed in the food company. These are contemplated in the applicable food legislation, constitute its basic pillar and are defined as those practices and conditions needed before and during the implementation of the HACCP system that are essential for food safety (FAO/WHO, 1998).