HACCP: Hazard Analysis Critical Control Point, method and principles of food safety management
Hazard Analysis Critical Control Point
The HACCP is before a whole method, a working tool, but is not a standard. A standard is a descriptive document, prepared by consensus and approvedl by a recognized organization of standardization (ISO for example).The origin of the HACCP proves that it is not a standard.
In addition, owing to the fact that the principle of the continuous improvement (the wheel of Deming, the PDCA) was included in the method, we can also define the HACCP as being a system of management.
The HACCP is so a system which identifies, evaluates and controls hazards which are significant to food safety (NF V 01-002).
The HACCP is interested in the 3 classes of hazards to food hygiene :