Based on the simple notion that prevention is better than cure, HACCP (Hazard Analysis Critical Control Point) is a proactive process control system to ensure food quality.

The system consists of:

•  Hazard analysis.
•  Identifying critical control points (CCP).
•  Monitoring CCP requirements.
Verification and controlling processes.
→     The HACCP system

In order to eliminate any health risks for consumers and thus anticipate any risks with products intended to come into contact with foodstuffs, ArcelorMittal has implemented the HACCP system.

The HACCP quality management system focuses in particular on the microbiological, chemical and physical safety of food products. It provides a science-based and systematic approach to assessing specific hazards associated with the manufacture, distribution and utilization of foodstuffs and to establishing control systems.
Already implemented by its customers and by its customers’ customers, the HACCP system ensures that ArcelorMittal meets the most exacting food safety requirements.

The challenge for ArcelorMittal is clear: guarantee that its coated steel presents no potential hazard for food safety.

The food safety control system applies to all operations from the minute the steel leaves the coating lines to packaging of the coils and sheet. It also covers the composition of the raw materials used to produce the coils, tin, packaging...


At ArcelorMittal, the HACCP system encompasses the following stages:

•  Identify specific hazards at each site.
•  Assess and establish critical limits for these hazards.
•  Control critical points.
•  Implement continuous monitoring (through audits).
•  Implement corrective measures if necessary.