Abstract
Hazard analysis and critical control points (HACCP) is a science-based systematic preventive approach to food safety. It is designed to reduce these risks in food preparation to a safe level. Having an effective HACCP program in place is mandatory in many areas of food production, including the production of low-acid canned foods and acidic and acidified foods and fruit juices. Although quality control methods are important to monitor quality and ensure that a consistently good product is supplied to the consumer, they do nothing to prevent hazards from occurring. Traditional HACCP is focused only on the health safety issues of a product and not the quality of the product, but HACCP principles are often applied to food quality assurance programs. This chapter gives a detailed summary of what a HACCP program is and how to implement it.
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