What does HACCP stand for?
HACCP stands for Hazard Analysis Critical Control Point. HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards. For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept. A firm commitment to HACCP by top management provides company employees with a sense of the importance of producing safe food.
What is an HACCP Plan?
A 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, to manufacturing, distribution and consumption of the finished product. The production of safe food products requires that the HACCP system be built upon a solid foundation of prerequisite programs.