HACCP - Hazard Analysis and Critical Control Points |
Written by: Steve King
Hazard Analysis Critical Control Point or HACCP (English, pronounced /ˈhæsʌp/) is a systematic preventive approach
to food safety and pharmaceutical safety that 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 can be taken to reduce or eliminate the risk of the hazards being realized. The
system is used at all stages of food production and preparation processes including packaging, distribution, etc.
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