Home > Terms > English, UK (UE) > Hazard analysis critical control point (HACCP)

Hazard analysis critical control point (HACCP)

A management system for eliminating, or at least, considerably reducing, the likelihood that unsafe products will be produced in a food handling or processing operation. The system seeks to analyse the processing operation, including any inputs, to identify and assess the hazards and risks associated with the operations or ingredients, to identify stages in the process where hazards can be controlled, and to establish monitoring and control points at stages where hazards can be controlled.

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