The identification of critical process points that must be controlled to produce safe foods.
A relatively new term adopted in the early 1970’s. It is a systematic approach to hazard identification, assessment and control. HACCP programs identify the potential hazards which may be associated with a food from growth, through harvesting, processing, storing and distributing to the consumer’s hands. It has found wide usage including food service and related activities. An HACCP program should focus strictly on safety.