Hazard Analysis and Critical Control Point (HACCP)

  • Act/Rule/Legislation

  • Area of Application

    Companies, Food

  • Description

    HACCP (Hazard Analysis and Critical Control Points) is a risk management system that identifies, evaluates, and controls hazards related to food safety throughout the food supply chain. While all seven HACCP principles are included in the ISO 22000 standard, it may still be implemented as a separate risk management system.

    A HACCP program can be implemented for control of physical, biological, and chemical risks throughout your operations. The plan helps assure regulating authorities and customers that you are taking every reasonable precaution to assure food safety. It also helps you reduce contamination-related food losses and improve the design of new food products.

  • Link

    http://www.fao.org/docrep/005/y1579e/y1579e03.htm