HACCP (Hazard Analysis & Critical Control Points)

 

HACCP is the systematic preventative approach to food safety. HACCP addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.

 

HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs) can be taken to reduce or eliminate the risk of the hazards being realized.

 

Benefits:

  • Improved food safety

  • Greater product and raw ingredient traceability

  • Increased buyer and consumer confidence

  • Promotion of internal review of processes

  • Reduction in complaints

  • Improved responsiveness to problems through devised corrective action