Materials
Hazard Analysis and Critical Control Points (HACCP)
A systematic preventive approach to food safety from production to consumption.
H
Updated 2025-10-01
Definition
HACCP identifies potential biological, chemical, or physical hazards and establishes control measures to ensure product safety.
Overview
Overview
HACCP is widely used in the food, pharmaceutical, and logistics industries to prevent contamination and ensure safe handling.
Key Steps
- Conduct hazard analysis
- Identify critical control points
- Establish monitoring procedures
- Implement corrective actions
Example
A cold storage warehouse uses HACCP to monitor temperature-sensitive foods, ensuring they remain within safe limits throughout the supply chain.
Tags
#HACCP#Food Safety#Risk Management#Logistics#Quality Control
Related Terms
Cold Chain
Cold Storage
Quality Control (QC)
