HACCP stands for Hazard Analysis Critical Control Point. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
The 12 Tasks and 7 Principles of HACCP
Some Facts about HACCP
- Preventive, not reactive
- Not a zero-risk system
- A management tool used to protect food against hazards
- Often gives better product quality when implemented
- Required by most regulatory bodies