HACCP

HACCP | Hazard Analysis Critical Control Points, is a preventative approach or ‘risk assessment’ tool for identifying hazards, determining the risks associated with those hazards and the implementation of programmes to reduce, eliminate or manage these risks within the food chain. This approach was developed from the concept of Failure Mode Effects Analysis or FMEA. The key controls used are called critical control points where predetermined points for quantifiable reduction or elimination of a hazard are identified and have to be managed.