This stands for Hazard Analysis Critical Control Point and is a methodical and preventative approach that addresses the physical, chemical, and biological hazards relating to food safety. It covers areas such as raw material production, procurement and handling, manufacturing, distribution and consumption of the finished product. It is a requisite of European Union food hygiene laws and applies to all food business operators, with a few exceptions. At its core it stipulates that all organisations involved in the food business should implement and maintain hygiene procedures based on HACCP principles.
It is an internationally recognised and accepted system that can assist organisations to put into place rigorous processes that monitor and control procedures which will prevent hazards in food production. Food safety and public health agencies throughout the world recognize HACCP as the preferred tool for food safety assurance and improving regulatory food standards.
It is a set of guidelines and principles that offer a systematic approach to food safety and in this context should be seen as more than a simple quality control.
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