Food Standard and Quality Control

Lesson 30: Hazards Anaysis Critical Control Point (HACCP)


The Hazard Analysis Critical Control Point system (HACCP) is a systematic preventive approach that was developed to focus specifically on food safety. HACCP plans and operating procedures are adaptable to any food production, processing, or distribution activity.

The food industry and others involved in food related activities such as agriculture, animal husbandry etc began realizing a number of years ago that the lack of proper food handling procedures could lead to very drastic situations concerning -foodborne microorganisms, toxic chemicals, and physical contaminants.

A major focus of the new HACCP system is "from farm to table." In short, everyone is responsible for safe food products.

Last modified: Wednesday, 22 February 2012, 9:56 AM