Hazard Analysis and Critical Control Points (HACCP)

Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to the identification, assessment and control of hazards that can affect food safety. It is used to ensure the safety and quality of food throughout the production chain.

Hazard analysis: Identification and evaluation of potential hazards.
Critical control points: Determination of points in the production process where hazards need to be controlled.
Monitoring: Continuous monitoring of control points.

Benefits:

Food safety: Ensuring the safety of food.
Quality assurance: Ensuring product quality.
Compliance: Compliance with legal regulations and standards.

HACCP is used in the food industry to ensure the safety and quality of food.