HACCP

HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards. Specific consumer health hazards (e.g., chemical, physical, or microbiological hazards) shall be identified and the likelihood and severity of their occurrence shall be evaluated. Based on the analysis, the necessary preventive measures must be defined to avoid, eliminate or reduce to an acceptable level the identified hazards already during the production of the food and at all stages of the food chain.