HACCP (Hazard Analysis and Critical Control Points)
HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to food safety and pharmaceutical safety that defines preventive actions against physical, chemical and biological hazards.
HACCP is used to identify potential food safety hazards. As part of this system, actions are determined, referred to as Critical Control Points (CCP), which are designed to reduce or completely eliminate the possibility of risk occurrence. The system is used at all stages of food production, as well as during preparation, packaging and distribution processes.
HACCP certification can be carried out for any entity operating in the food industry.