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Hazard analysis and critical control points or haccp ˈ h æ s ʌ p citation needed is a systematic preventive approach to food safety from biological chemical physical hazards and more recently radiological hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.
Haccp définition cuisine. It is aimed at prevention of. Hazard analysis and critical control point. Haccp is a management system in which food safety is addressed through the analysis and control of biological chemical and physical hazards from raw material production procurement and handling. Food production storage and distribution monitoring system for identification and control of associated health hazards.
Hazard analysis and critical control point is an internationally recognized system for reducing the risk of safety hazards in food. It requires that potential hazards are identified and controlled at specific points in the process. Haccp stands for hazard analysis critical control point it is a food safety management system which some 150 countries have adopted. Stakeholders analyze and control for physical chemical and biological hazards from the production of raw materials to final consumption.
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