Hazard Analysis and Critical Control Points (HACCP), refers to a systematic approach to food safety that is focused on prevention. This standard aims to prevent biological, chemical, or physical hazards in the production processes which can cause the finished product to be unsafe. The HACCP system requires that potential risks are identified and controlled at specific points during the food production or handling process. This food-safety standard can be implemented by any company involved in the manufacturing, processing, or handling of food products in order to minimize or eliminate food safety hazards in their products.
As HACCP is continually developed and updated, it ensures that it is up to date with current risks. HACCP requires a multi-disciplinary team for implementation and follows prescriptive steps. Implementing a HACCP plan requires the full commitment from management and your HACCP team, but the benefits far outweigh the difficulties faced during application.