HACCP
A hazard analysis and critical control point (HACCP) is a system that identifies, evaluates and controls hazards to food safety. It is implemented by food businesses to ensure safe production, storage and transport of food
Hazard Analysis and Critical Control Point (HACCP) is a systematic approach used in food production to identify, evaluate, and control potential hazards that could make food unsafe. Hazards can be biological (like bacteria), chemical (like pesticides), or physical (like metal fragments). HACCP focuses on preventing problems before they occur by setting critical control points—stages in production where risks can be controlled or eliminated.
EFSA uses HACCP as a cornerstone in food safety. When evaluating risks from food, EFSA assumes that HACCP systems are in place to minimize hazards. EFSA also provides scientific guidance to help regulators and the food industry implement effective HACCP systems, ensuring that food safety is maintained from farm to fork.