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# HACCP (Hazard Analysis and Critical Control Points)

food safety 

Systematic food-safety framework for identifying and controlling hazards.

## Definition

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.

## Why it matters

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

## Practical applications

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

## Related terms

[Food Hygiene](/knowledge-center/glossary/food-hygiene)[Ready-to-Eat Food](/knowledge-center/glossary/ready-to-eat-food)[Sanitisation](/knowledge-center/glossary/sanitisation)[Active Ingredient](/knowledge-center/glossary/active-ingredient)[Adenosine Triphosphate (ATP)](/knowledge-center/glossary/adenosine-triphosphate)[Air Particle Count](/knowledge-center/glossary/air-particle-count)

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