Hazard analysis and critical control points or HACCP  is a systematic preventive approach to food safety from biologicalchemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc.

The food supply chain for food and beverages is vital for the health of the nation. A HACCP system is a preventative approach to controlling food safety. HACCP moves away from reliance on end product testing to a more proactive, preventative approach of controlling potential hazards.

The modern HACCP system and guidelines for its application were defined by the Codex Alimentarius Commission in the Codex Alimentarius Code of Practice.


Benefits of HACCP

• A preventative approach to food safety
• Can help identify process improvements
• Reduces the need for, and the cost of end product testing. 
• Is complementary to quality management systems such as ISO 9001
• Provides evidence of due diligence and hence mitigates the prospect of being sued
• Reduces the likelihood of product recall & adverse publicity
• Enhances customer satisfaction and faith 
• Improves staff performance through the promotion of team spirit and joint responsibility
• Improves staff morale and motivation through a cleaner working environment. Makes the staff aware that a failure could    result in closing down of the establishment and consequent loss of jobs.