Hazard Analysis and Critical Control Points (HACCP) is a process control system targeted to recognize and check microbial and other hazards in food production. The process of HACCP involves seven steps starting from preventing hazards before occurring and to correct divergences as soon as they take place. HACCP till date has received worldwide acknowledgement by the scientists and international organizations such as National Academy of Sciences and the National Advisory Committee on Microbiological Criteria for Foods (NACMCF), Codex Alimentarius Commission and the International Commission on Microbiological Specifications for Foods for being the most effective approach for producing safe food.
Notably, HACCP is a mere tool and cannot be applied as a stand-alone program. For effective result, other tools such as Good Manufacturing Practices or use of Sanitation Standard Operating Procedures, and Personal Hygiene Programs are to be adhered to.
