Keys to the use of HACCP in animal feed

This English acronym meaning “Hazard Analysis and Critical Control Points”, which can be translated into French as “Analyse des Dangers – Points Critiques pour la Maîtrise” (J.L. Jouve – 1) refers to a technique that provides access to product quality control. Without wishing to provide a complete history, it may be necessary to remember that it was created by the chemical industry in the USA in the 1970s, but that it quickly turned out to be well suited to the human nutrition industry. Its main application in this sector was, and still is, controlling the hazard of microbiological contamination of food.