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  • Hazard Analysis and Critical Control Points (HACCP) is a preventive approach to food safety, pharmaceutical safety, and other domains. It addresses the physical, chemical and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk that a hazard should occur.