Overview

Hazard Analysis and Critical Control Point, or HACCP, is a systematic, science-based approach for the identification, evaluation and control of food safety hazards. Built on the foundation of effective prerequisite programs such as training, pest control and sanitation, HACCP applies control measures to prevent, eliminate or reduce significant hazards to an acceptable level. 

HACCP can be applied to all stages of a food supply chain, from food production and preparation processes, to packaging and distribution. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) both require HACCP programs for juice, seafood and meat and poultry.

HACCP has become a household name in the food safety industry, and is now being referenced in many other industries including pharmaceuticals and cosmetics.