Local Mapping of EPGs EN Introduction to HACCP EN | Page 3
HACCP stands for “ Hazard Analysis Critical Control Point ”. It is a system which looks for and prevents potential problems before they happened .
HACCP may be used by food companies to make sure they don ’ t break the law by putting consumers a risk .
It follows a structured approach :
• It starts from the beginning of the process ( receiving of ingredients )
• through process steps
• to final product