Hazard Analysis Critical Control Point (HACCP), is an
internationally recognized and recommended approach to food safety
that anticipates and prevents hazards associated with ingredients.
HACCP is a preventative "systems" approach to food safety in which
potential problems (HAZARDS) are identified before they occur.
A decision making process then defines the places at which these
hazards can be eliminated or reduced to acceptable levels (CRITICAL
CONTROL POINTS). Prevention is the key to this whole
exercise.
The problems or hazards, which we recognize, are of three types:
1) Biological Hazards:
These are bacteria (and their toxins), viruses or parasites which
can be transmitted in food and cause illness in humans.
