Hazard Analysis Critical Control Point (HACCP) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs) can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc
HACCP is a risk management tool recognized internationally for use in the proactive management of food safety issues. A HACCP system helps you to focus on the hazards that affect food safety through hazard identification and to establish critical control limits at critical points during the production process. The Codex Alimentarius Commission (CAC) has developed international codex standards and guidelines with the aim of providing a high level of consumer protection and fair practice in the international trade of food and agricultural products.
HACCP is relevant to all sectors of the food industry, including primary producers, manufacturers, processors and food service operators who want to demonstrate their compliance with national or international food safety legislation requirements.