HACCP is a preventive control method used to identify hazards and define the critical control points needed to keep products safe. It is especially valuable when food businesses need a practical, operational way to manage risk in daily production and handling.
- Identify biological, chemical, and physical hazards early
- Define critical limits and monitoring routines
- Improve consistency in food-safety execution
- Support traceability, corrective action, and verification activity
- Reinforce confidence throughout the food chain