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HACCP - Hazard Analysis Critical Control Point                                        go to bottom     HACCP (Hazard Analysis Critical Control Point) is a food safety management system based on a systematic hazard analysis of each step in a food production process, with the objective of identifying those points, which are critical to food safety – the Critical Control Points (CCPs). The Pilsbury Company, NASA and the US Army Nattick Laboratories created the original HACCP concept during their research in the production of safe food for the American space programme in 1973. Since then, the HACCP approach to food safety has achieved international acceptance. In summary HACCP Focuses all staff on the assessment and minimization of risk Identifies all conceivable hazards. Can be used at all points in the food chain. Support due diligence. Is cost-effective in that it focuses resources on the CCPs identified Promotes greater confidence in product safety. Is systematic and scientific. Is proactive and preventative.       If you have any queries please contact your NQA India office where the staff will be more than happy to help you or e-mail: enquiries@nqaindia.com                                                                                                                         go to top