Tuesday, 09 May 2023
Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to identifying and controlling hazards (i.e. microbiological, chemical or physical) that could pose a danger to the preparation of safe food.
In simple terms, it involves controlling the safety of ingredients and supplies coming into a food business and what is done with them thereafter.
Since 1998 it has been a legal requirement for all food businesses to have a food safety management system based on the principles of HACCP.
