What is HACCP?

HACCP is referred to as the scientific hygienic management system for controlling all the hazardous factors systematically that can arise in each of food product steps (production of food ingredients, manufacturing, processing, storage, and distribution) before consumers’ final food intake, in order to ensure food safety. It is divided into hazard analysis (HA) and critical control points (CCP). In HA, hazardous factors are analyzed and assessed in the production process of ingredients. CCP means the critical control points to be analyzed for preventing and removing hazardous factors and ensuring safety.