Hazard Analysis Critical Control Point is a system that regulates food safety by managing the analysis and control of various hazards that can occur while producing and handling raw materials and distributing and consuming finished products, according to the U.S. Food and Drug Administration. To ensure safe foods for consumers, the federal government uses HACCP systems in categories such as juices, dairy products, seafood, and retail and food service.
HACCP is a proactive system that enhances food safety, explains the FDA. In contrast to other food safety systems, HACCP holds the food processors responsible for identifying and controlling food hazards and documenting the system's effectiveness. Real-time monitors constantly verify that HACCP systems continue to function to ensure maintenance of food safety limits.
The science-based system protects against chemical, biological and physical hazards, including during the procurement and manufacturing stages. Equipment, environment, employees, raw materials and processes are all sources of potential hazards to food safety. If safety limit violations occur, the processors pursue measures to correct the violations, reinstate controls and document procedures to protect against future breaches.
The international community accepts HACCP as a standard for food safety controls, notes the FDA. The U.S. Department of Agriculture Food Safety and Inspection Service regulates poultry and meat under HACCP. The FDA regulates seafood under HACCP.