Food safety
HACCP — Hazard Analysis and Critical Control Points
The Codex Alimentarius system for identifying, evaluating and controlling food-safety hazards through prerequisite programmes and critical control points — the technical foundation of every food-safety scheme.
Scope
What HACCP covers
- Prerequisite programmes and hygiene
- Hazard analysis across biological, chemical, physical and allergen hazards
- Critical control points, critical limits and monitoring
- Corrective actions, verification and validation
- Records and documentation
Who it is for
All food businesses, from primary production to processing, packing and food service.
Industries
Where HACCP applies
Food & beverage
Hospitality & food service
Agriculture & primary productionExplore further
Related services, schemes and knowledge
HACCP with BVS
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