The HACCP system (Hazard Analysis and Critical Control Points) is a mandatory food safety system since 2006, based on the safety and wholesomeness of produced foods. It identifies specific hazards during various production stages (raw material reception, storage, preparation, and final product processing) and determines which are critical to consumer health, allowing for the implementation of necessary measures.
This requirement applies to all companies in the food sector, throughout the entire supply chain (from producer to consumer).