Food Safety & Regulation

HACCP Hazard Analysis and Critical Control Points

A systematic preventive food safety system built on seven principles, beginning with hazard analysis and identification of critical control points.

Real-life application

The food safety system most large food manufacturers and export-focused plants are required to run, especially for meat, seafood and dairy.

Related terms

A step at which control can be applied and is essential to prevent, eliminate or reduce a food safety hazard to an acceptable level.

A measurable maximum or minimum value at a CCP that separates acceptable from unacceptable product.

The basic hygiene and operational conditions — GMP, sanitation, pest control, personnel hygiene — that must be in place before HACCP can work.

Practise the subject behind the definition.