It is possible to define a safe food product by setting acceptable
limits for relevant pathogenic micro-organisms (those that cause illness).
It is then theoretically possible to control the product safety within
these limits, whatever the quality of ingredients or process, by not
releasing the food for sale until it has passed various analyses.
HACCP involves the systematic assessment of each step in the food
production process and the identification of those points, which
are critical to food safety. All aspects are covered from the raw
materials to the final product user are included.
The use of a HACCP system and the availability of extensive documentation
and records of monitoring of critical control points will contribute
significantly to a defence of due diligence, and also compliance
with legal requirements.