HACCP ISO Hazard Analysis and Critical Control Point (HACCP) systems allow control of food production to assure that contaminants, pathogenic microorganisms, processes, distribution, storage, or consumer usage that could contribute to a perceived or real hazard are controlled. A comprehensive system employing these concepts is needed to enhance food safety. HACCP stands for hazard analysis critical control points (pronounced 'hás-sip'). HACCP is a food safety management system that uses process controls to minimize food safety risks in the food processing industry. HACCP is a preventative food safety system that tries to reduce the risk of hazards getting into food products to an acceptable level.
- Conduct hazard analysis: identify potential hazards and develop measures to control them.
- Establish critical control points (CCPs): CCPs are points in a process at which hazards can be controlled or eliminated.
- Determine acceptable limit(s) for each CCP.
- Establish verification procedures for the whole HACCP system.
- Formulate corrective actions.
- Establish systems to monitor each CCP.
- Document procedures related to these principles.