HACCP stand for Hazard Analysis and Critical Control Point. It is used to describe an internationally recognised means of managing food safety and protecting consumers. It is a requirement of EU food hygiene legislation that applies to all food business operators except farmers and growers.
EU Regulation 852/2004 (Article 5) requires food related businesses to implement and maintain hygiene procedures based on HACCP principles. This legislation replaced the Meat (HACCP) Regulations 2002.
The HACCP regulations are internationally accepted as the system of choice for food safety management. It is a preventative approach to food safety based on the following seven principles:
The HACCP approach provides a systematic way of identifying food safety hazards and making sure that they are being controlled day-in, day-out.