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