Hazard Analysis Critical Control Points (HACCP)

Hazard Analysis Critical Control Points (HACCP)

HACCP involves measures to reduce microbiological, physical, chemical and allergenic hazards in food. The law requires food business operators to have a documented food safety management system based on the principles of HACCP.

If properly implemented, HACCP will help businesses to prove their food is safe.

Visit the Food Standards Agency website further information.