HACCP (Hazard Analysis Critical Control Point) is a system of internal monitoring to ensure hygiene and food safety in the production process. The objective is to avoid health risks for the end consumer.
Firstly, risks involved in food production are identified (risk analysis) and critical control points (CCP) are determined. These are points during the food preparation process where risk to health is especially high. Critical limits are determined and monitoring procedures and frequencies are established. Corrective measures when critical limits are exceeded are defined.
Documentation of critical processes is central to the HACCP concept. The efficiency of systems is regularly monitored through HACCP audit.