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