Hazard Analysis Critical Control Point (HACCP) is a systematic preventive approach to food safety and
pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention
rather than finished product inspection. HACCP is used in the food industry to identify potential food safety
hazards, so that key actions can be taken to reduce or eliminate the risk of the hazards being realized.
The system is used at all stages of food production and preparation processes including packaging, distribution, etc.