Hazard Analysis and Critical Control Point (HACCP)

Hazard Analysis and Critical Control Point, or simply HACCP, is a food safety system. HACCP is a structured and standardized method to prevent health hazards in the preparation of food for human consumption. It is based on the identification, assessment, and prevention of potential risks. The method is becoming widespread transnationally and is increasingly being enshrined in law as the standard strategy to ensure food safety. This entry first provides an overview of HACCP, including its origins, rationale, advantages and limitations, prerequisites, and foundational knowledge, and then it details how HACCP works in practice.