Hazard Analysis and Critical Control Points Essentials
A Hazard Analysis and Critical Control Points (HACCP) plan is a systematic approach to food safety to reduce biological, chemical, and physical hazards in food production that can cause finished product to be unsafe. It models measures to reduce these risks to a safe level. HACCP is designed to mitigate hazards rather than to depend on inspection of finished products for the effects of hazards.
HACCP should be the foundation of your food safety management system. An accurate evaluation requires sufficient experience and capability. If you lack these resources in-house, it is necessary to seek third-party assistance.