Hazard Analysis Critical Control Point (HACCP), is an internationally recognized and recommended approach to food safety that anticipates and prevents hazards associated with ingredients.
HACCP is a preventative “systems” approach to food safety in which potential problems (HAZARDS) are identified before they occur. A decision making process then defines the places at which these hazards can be eliminated or reduced to acceptable levels (CRITICAL CONTROL POINTS). Prevention is the key to this whole exercise.
The problems or hazards, which we recognize, are of three types:
1) Biological Hazards:
These are bacteria (and their toxins), viruses or parasites which can be transmitted in food and cause illness in humans.
2) Chemical Hazards:
Such as heavy metals, pesticides and residues.
3) Physical Hazards:
Such as broken needles.