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Hazard Analysis Critical Control Points (HACCP).

Hazard Analysis Critical Control Point (HACCP) is a systematic approach to food safety that addresses risks presented by physical, chemical and biological hazards through prevention rather than finished product inspection. Hazard Analyses (HAs) are used in the food industry to identify potential food safety risks so that key actions, monitored at Critical Control Points (CCPs), can be taken to reduce or eliminate the risks of those hazards being realised. The system is used at all stages of food production and handling. Today, HACCP is being applied to industries other than food, such as cosmetics and pharmaceuticals. This method which, in effect, seeks to plan out unsafe practices differs from traditional “produce and test” quality assurance methods which are less successful and inappropriate in a modern food industry.