HACCP means Hazard analysis and critical control points, or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.

Simply, HACCP is a way of managing food safety hazards. Food safety management procedures should be based on HACCP principles. 

  HACCP contents consist of 5 preliminary steps and 7 principles, as follows:

 

5 Preliminary steps of HACCP

 7 Principles of HACCP

 

 


〈 GMP

ISO 9001:2015 〉