HACCP (Hazard Analysis and Critical Control Points)

HACCP is an internationally recognised food safety management system that identifies biological, chemical, and physical hazards in food production and establishes critical control points, limits, monitoring, corrective actions, verification, and record-keeping to control them.

HACCP is a legal or de facto requirement for most food businesses and forms the foundation of modern food-safety and hygiene programmes.

Applied in food manufacturing, catering, and retail to control cross-contamination, cleaning and sanitising steps, temperature control, and allergen management.