Hazard Analysis and Critical Control Points (HACCP) | Vibepedia

HACCP is a systematic preventive approach to food safety that identifies and controls biological, chemical, and physical hazards in production processes. It's not about inspecting finished products; it's about building safety into the process itself. Developed by NASA in the 1960s for space food, HACCP has become the global standard for food safety management systems, mandated in many jurisdictions. Understanding its seven core principles is crucial for any food business aiming for compliance and consumer trust. This system is your proactive shield against contamination and recalls, ensuring product integrity from farm to fork.