Hazard Analysis Critical Control Points (HACCP)—Principle 2: Determine Critical Control Points (CCPs)

A systematic approach to be used in food processing as a means to assure food safety. [NALT]

Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs), can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc. [AGROVOC]

The UF/IFAS Department of Food Science and Human Nutrition is among one of the world's largest combined programs in which food science, nutritional sciences, and dietetics are studied within one academic department.