18 Jun 2011   |     palacca   |     Award, Food, Government, Organisation, Standard   |    

Hazard Analysis Critical Control Point (HACCP)

HACCP stands for Hazard Analysis and Critical Control Point. It is a scientific, rational and systematic approach for the identification, assessment and control of hazards in order to ensure that food is safe at the time of human consumption.

It is applicable to all food businesses involved in the preparation, processing, manufacturing, packaging, storage, transportation, distribution, handling or offering for sale or supply of foodstuffs in any sector in the food chain.

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