HACCP stands for Hazard Analysis and Critical Control Points and outlines seven fundamental principles in food safety:

• Hazard Analysis
• Critical Control Points
• Critical Limits
• Critical Control Monitoring
• Corrective Action
• Procedures
• Record Keeping

HACCP can be applied to all your processes throughout each stage of the food supply chain. This includes production, preparation, packaging, and distribution.

As a food safety initiative, HACCP is a preventative system. HACCP focuses on potential physical, chemical, and biological hazards during the food manufacturing process that could make the product unsafe.

The HACCP principles aim to discover any potential hazards so that control measures can be designed. If necessary, control measures would be put in place and reduce the risk of the hazards occurring.