3 A B C D E F G H I J K L M N O P Q R S T U V W Y

Hazard Analysis and Critical Control Points

HACCP stands for Hazard Analysis and Critical Control Points, which is a way of managing food safety standards. HACCP starts by scoping the food handling operations, then lists the hazards capable of causing injury or illness if not controlled. Next, critical control points are identified. These are steps at which control can be applied and is required to reduce a hazard to an acceptable level.

This structure enables food safety management across production, procurement and handling, manufacturing, distribution and consumption of the finished product.