HACCP is a proactive approach to food safety that involves identifying potential hazards in the food production process, evaluating the risks associated with those hazards, and implementing controls to prevent or minimize the risks. The goal of HACCP is to ensure that food products are safe for consumption and meet regulatory requirements.
While the core seven principles of HACCP remain immutable, the tools to achieve them have evolved. The 2nd Edition introduces several critical upgrades: HACCP - A Toolkit for Implementation 2nd ed
Food safety management programs and systems: HACCP - history, concept, purpose, significance, hazards and risks; HACCP principles; HACCP Principles & Application Guidelines - FDA HACCP is a proactive approach to food safety
