HACCP (Hazard Analysis and Critical Control Points) is a preventive food safety system used to identify, assess, and control potential hazards throughout the food production process. Originally developed by NASA and the Pillsbury Company for space missions, HACCP has become a globally accepted method for ensuring food safety in industries ranging from manufacturing to food service.
The system is based on seven core principles: conducting a hazard analysis, identifying critical control points (CCPs), establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping. These steps help organizations systematically prevent food safety issues rather than relying solely on end-product testing.
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FSSC 22000
HACCP
BRC
FAMI-QS
GACC
USFDA
FSSC 22000
HACCP
BRC
FAMI-QS
GACC
USFDA
FSSC 22000
HACCP
BRC
FAMI-QS
GACC
USFDA