A systematic, preventive approach to food safety that identifies hazards and controls them at critical points.
HACCP stands for Hazard Analysis and Critical Control Points, a preventive system for managing food safety hazards.
A documented HACCP-based food safety program is mandatory for businesses covered by Standard 3.3.1; for other businesses, HACCP principles are widely used as good practice.
They include hazard analysis, identifying critical control points, setting critical limits, monitoring, corrective actions, verification, and record keeping.
It is a step in a food process where control is essential to prevent, eliminate or reduce a food safety hazard to a safe level, such as cooking or cooling.
HACCP is an internationally recognised approach reflected in the Codex Alimentarius food safety guidelines used around the world.