What is HACCP?

HACCP (Hazard Analysis and Critical Control Points (HACCP)) is a concept that provides for the systematic identification, assessment and management of hazardous factors that significantly affect product safety.
The HACCP system is a set of organizational structure, documents, production processes and resources required to implement HACCP.

This system ensures control at all stages of food production, at any point in the production, storage and sale of products where hazardous situations may arise and is used mainly by food manufacturing enterprises. Particular attention is paid to critical control points, at which all types of risks associated with the consumption of food products can be prevented, eliminated or reduced to an acceptable level as a result of targeted control measures.

To implement the HACCP system, manufacturers are required not only to examine their own product and production methods, but also to apply this system and its requirements to raw material suppliers, auxiliary materials, as well as to the wholesale and retail trade system.

The HACCP system is not a risk-free system. It is designed to reduce the risks caused by potential food safety issues.

The HACCP system is an effective management tool that is used to protect an enterprise (trade mark) when promoting food products on the market and protecting production processes from biological (microbiological), chemical, physical and other risks of contamination.

International organizations such as the Codex Alimentarius Commission have approved the use of HACCP as the most effective way to prevent diseases caused by poor-quality food products[2]. The use of HACCP can be useful to confirm compliance with legislative and regulatory requirements.

HACCP systems are used in almost all civilized countries of the world as a reliable protection for consumers. However, the implementation of HACCP systems is required by the legislation of the USA, Canada, Japan, New Zealand and many other countries of the world.
https://ru.wikipedia.org/wiki/HACCP