HACCP

HACCP (Hazard Analysis and Critical Control Points) is a preventive food-safety system that identifies biological, chemical and physical hazards and controls them at critical points of production. HACCP is a legal requirement for food businesses supplying the EU market and is the baseline certification requested by virtually every buyer of frozen fruit, honey and other agricultural products. Higher-level schemes such as BRCGS and IFS build on top of HACCP.