“HACCP stands for Hazard Analysis and Critical Control Point. HACCP is a system which identifies, evaluates, and controls hazards (i.e a biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect) which are significant for food safety.
In simple terms, it involves identifying what could go wrong in a food system and planning how to prevent it. For further information about HACCP please refer to our guidance documents.”
