HACCP stands for Hazard Analysis Critical Control Point. It is a process control system designed to identify and prevent microbial and other hazards in food production.
HACCP it is designed to minimize the risk of potential hazards. Implementation of HACCP In an organization is to ensure that adequate safety procedures are identified, documented, maintained and reviewed on the basis of the principles used to develop the system of HACCP (“Hazard Analysis and Critical Control Point”).
HACCP provides a systematic assessment through all food manufacture stages (from handling of raw materials to food production and distribution to customers), by identifying critical points in the food production cycle. HACCP moves away from reliance on final product testing to a more proactive, preventative approach of controlling potential hazards and it delivers a method of controlling food safety through all the production and distribution processes.